Bananas Foster Bread with rum sauce is a take on the New Orleans classic dessert. Made in the traditional banana bread style, the warm loaf is soaked in rum sauce, then served with more sauce and a scoop of vanilla ice cream. A rich, adult dessert.
If there is one thing about living in the south for a time that sticks with you, it is the amazing food. Grits and gravy became my vice in the Carolina’s and in Texas it was the brisket. Who can ever get enough of good southern cooking? So when I came across Southern at Heart with Demaris Philips on Food Network, I was hooked. While I like to put my own spin on recipes that have inspired me, and this one is adapted from her show.
Here are the cast of characters for making this lip-smacking adult dessert. * Note – make it kid friendly by substituting maple syrup for the rum! And check out the white lidded jar, which contains a game changer for banana bread recipes everywhere…Coconut Oil.
The batter is pretty thick.I mix this with a fork rather than the electric mixer so that the bananas stay a little chunky.
This is absolutely delish on it’s own. You want that big crack in the middle to hold some of the sauce, I actually call it glaze, and allow it to absorb into the middle of the loaf.
The glaze will look thin and you may think that the recipe is wrong when it calls for adding water. It is not. The glaze is like a simple syrup using brown sugar and water, with butter, orange peel and rum thrown in!
The glaze will completely absorb into the bread in about 30 minutes or less. Remember to only pour half of the glaze over the bread. This is what it looks like after about 5 minutes.
It is so hard to resist tearing pieces off of the loaf. The smell of the orange peel will draw you in…I swear!
See along the edges and the top where the glaze has soaked in? When I first made this I thought that I was going to ruin it and just have a wet loaf of banana bread! But of course that did not happen…it was so good I bought extra bananas the next week and made it again. Maybe that decision had something to do with the rum. I am not telling!
Oh my, look at that! It just melts in your mouth. One last thing…heat the remaining glaze up before pouring it over the banana bread and ice cream. Even though this is not served “flambe”, the warm glaze melting the ice cream truly takes this dessert over the top!
If you love Banana Bread, you might like my Banana Bread with Butterscotch recipe.
Banana Foster Bread
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For the Bread
For the Sauce
- 4 tbsp unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/2 cup water
- 1/4 cup dark rum
- 1 tsp orange zest
- Preheat the oven to 350°F . Grease or spray with cooking spray a 9 x 4 loaf pan.
- In a medium bowl, combine the mashed bananas, eggs, sugar, melted coconut oil, Greek yogurt, rum extract and vanilla extract. Set aside.
- In a large bowl whisk together the flour, baking powder and salt. Make a well in the center and pour the wet ingredients into the well. Stir until the dry ingredients are incorporated.
- Pour the batter into the prepared loaf pan and bake until golden brown and a toothpick inserted into the center of the loaf comes out clean. About 1 hour.
Make the Sauce
- In a small saucepan,over medium heat, melt the butter. Add in the brown sugar and water, stirring to completely dissolve the brown sugar.
- Cook the mixture until bubbling around the edges, about 5 minutes, stirring occasionally. Remove from heat and carefully stir in the rum and orange zest.
- Pour 1/2 of the sauce evenly over the warm loaf. Allow the sauce to completely soak in, about 30 minutes. Turn the loaf out of the pan. Slice and serve warm.
NUTRITION INFORMATION PER SERVING
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