What's my secret to this scrumptious bananas foster bread? I actually have two. In fact, Duke's mayonnaise is added to the batter to make the banana bread extra moist. Secondly, I let my bananas get so ripe that they're on the verge of needing to be tossed in the garbage.
My son (and husband) get on banana kicks where they can eat a banana or two every day. I get to the point of buying bunches of them a couple of times a week. Then, all of a sudden, they grow tired of them. And, I'm left with extra bananas turning black on the counter. That's when I my favorite banana bread recipe, inspired by one of New Orleans' classics: bananas foster.
Many years ago, when I worked in the Oxmoor House test kitchen, I went to a food conference in New Orleans. While there, I had the chance to eat at the famous Brennan's Restaurant, and I of course had to order their Bananas Foster.
The whole thing is a production: a waiter comes to your table to flambé the delicious dessert in front of your eyes. It is magical, and those flavors are the inspiration behind this recipe. It's great for breakfast, brunch, or even as a sweet treat for a decadent dessert.
This recipe is from my cookbook, The Duke's Mayonnaise Cookbook. If you're looking for more breakfast recipes from the cookbook, be sure to check out my Blueberry Lemon Streusel Muffins and Sun Dried Tomato Quiche.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe.
- Mashed ripe bananas
- Large egg
- Salted butter
- Golden or dark rum
- Granulated sugar
- Light brown sugar
- Duke's mayonnaise
- All-purpose flour
- Melted butter
- Vanilla extract
- Ground cinnamon
- Powdered sugar
- Kosher salt
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get baking!
First, grease a 9- x 5-inch loaf pan with vegetable shortening.
Next, combine the wet ingredients and dry ingredients in separate bowls.
Then, combine the wet and dry ingredients and pour into the prepared pan. Place banana halves on top and bake.
Finally, while the bananas foster bread bakes and cools, make the bananas foster sauce that will serve as the glaze on top. Brown the butter in a small skillet or medium saucepan, add the rum, and stir in the powdered sugar. Serve the glaze with the banana bread.
Hint: For easy mashing, place peeled bananas in a large zip-top plastic bag. Seal the bag and press on the bananas until mashed. Snip the corner of the bag and squeeze into a measuring cup.
Substitutions
Missing an ingredient or need to change it up? Check out these substitutions for my bananas foster banana bread recipe.
- Alcohol-Free - Omit the rum in the bread and glaze recipe, and add a little vanilla extract to the glaze.
- Bourbon - Do you prefer bourbon to rum? It's also great in this recipe in place of the golden or dark rum.
- Simplified - This bananas foster bread is just as delicious without the sliced banana on top. You can also omit the browned butter-rum glaze if you're after a simple banana bread recipe.
Variations
Kick it up a notch with these fun variations:
- Muffins - This bananas foster bread makes a great holiday and house-warming gift or an easy weekday breakfast. Spoon the batter into a greased 12-cup muffin tin and bake at 350°F for 22 to 24 minutes.
- Chocolate - Stir 1 cup of chocolate chips into the batter.
- Nutty - Stir 1 cup of your favorite toasted nuts (I like pecans) into the batter.
- Bananas Foster French Toast - For an extra special breakfast, turn this banana bread into French toast. Slice the bread into thick pieces. Whisk together 4 large eggs and 1 cup whole milk or heavy cream in a large bowl. Dip the slices of banana bread in the egg mixture and cook in a large skillet with melted butter over medium-high heat until browned on both sides.
Equipment
Here's what you'll need to make this recipe:
- 9- x 5-inch loaf pan
- mixing bowl set
- handheld mixer
- dry measuring cups
- wire cooling rack
- set of measuring spoons
- small skillet
- whisk
Storage
Store any leftover bananas foster bread covered tightly in the refrigerator for up to 4 days. (Hold off on topping with the glaze until you're ready to eat.) You can also freeze the banana bread for up to 6 months. Tightly wrap it before adding to the freezer. Note that the bananas baked into the top may become a little mushy.
Tasty Tip
Super-ripe bananas are key to adding that desirable banana-y flavor to this bananas foster bread. If you have bananas going black on your counter, peel them, and throw them in a zip-top bag or freezer-safe container and freeze them until you're ready to make this recipe.
Frequently asked questions
This is a no brainer! You don't need pristine, ripe bananas for my bananas foster bread recipe. In fact, over-ripe bananas are the best to use because they impart lots of banana flavor into the banana bread.
If your bananas are turning black on the counter, don't throw them away. Peel them and then toss them in a freezer-safe zip-top bag or container to use when you're ready to make this recipe.
Yes! I do it all the time. Once I've collected enough frozen bananas for my bananas foster bread, I let them thaw and then proceed with the recipe instructions.
The best trick is to use a toothpick and if it comes out clean when you insert it in the center, it's done.
This bananas foster bread with last up to 4 days in the fridge.
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🍽Get the recipe
Secret Ingredient Bananas Foster Banana Bread
Equipment
- 9- x 5-inch loaf pan
- mixing bowl set
- handheld mixer
- dry measuring cups
- wire cooling rack
- set of measuring spoons
- small skillet
- whisk
Ingredients
For the bananas foster bread:
- 1 ½ cups mashed very ripe banana (3 to 4 large bananas)
- ¾ cup firmly packed light brown sugar
- ¼ cup salted butter, melted (½ stick butter)
- 1 large egg
- ⅔ cup Duke's mayonnaise
- 3 tablespoon golden or dark rum
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 banana, sliced lengthwise
For the browned butter-rum glaze:
- 2 tablespoon salted butter
- 2 tablespoon golden or dark rum
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9- x 5-inch loaf pan. (I use vegetable shortening for greasing.)
- Beat together the mashed bananas, brown sugar, butter, egg, mayonnaise, rum, and vanilla in a large bowl with an electric mixer until smooth.
- Mix together the flour, baking soda, salt, and cinnamon in a medium bowl. Add to the banana mixture and stir just until combined.
- Pour banana mixture into the prepared pan. Top with the sliced banana, cut sides up. Bake the bread at 350°F for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan on a wire rack. While the bread cools, make the browned butter-rum glaze. Cook the butter in a small skillet over medium heat for 2 to 3 minutes, swirling the pan occasionally, until the milk solids begin to brown and smell nutty.
- Remove the pan from the heat and carefully stir in the rum. Return to the heat and cook for 30 seconds to 1 minute longer to cook off the alcohol. (If using a gas burner, carefully flambé the mixture.) Transfer the glaze to a small bowl and whisk in the sugar until smooth.
- Remove the bread from the pan and drizzle with the glaze.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs
- Wash hands after touching raw meat or eggs
- Don't leave leftovers sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Sandhya Ramakrishnan says
We love banana bread and this recipe adds more flavor and elegance to the classic recipe. Looks so beautiful and tastes wonderful as well.
AshleyFreeman says
I love banana bread too! This one can double as dessert with the glaze 🙂
Savita says
This was really good, I loved the placement of banana for this recipe gives very rustic look and the way you explained the recipe was so easy to follow. '
AshleyFreeman says
Thanks so much Savita!
Ramona says
Banana bread is a go-to in my house. So quick and easy to make! This recipe was most definitely worth a make!
AshleyFreeman says
Thanks so much Ramona!
Hayley Dhanecha says
I baked this bread for our brunch for father's day yesterday! It was moist, light and fluffy how it should be. No crumbs were left on the table.
AshleyFreeman says
Woohoo! Best review ever. Thanks!
Lori | The Kitchen Whisperer says
I love banana bread and this recipe just elevated it to the next level. So moist, light and fluffy. The depths of flavor are just incredible!
AshleyFreeman says
Thanks so much!
Jacqueline. says
This such a delicious banana bread recipe! It makes a real special breakfast treat!
AshleyFreeman says
Thanks so much!
Leslie says
I'm so impressed with this Bananas Foster Banana Bread recipe! Wow!! This is truly an amazing treat!
AshleyFreeman says
Thanks so much Leslie! It's a favorite recipe for sure.
Bernice says
Now THIS is the way to kick plain old banana bread up a notch! That brown butter rum glaze is a keeper!
AshleyFreeman says
Thanks Bernice! It's one of my favorite recipes I've ever created 🙂
Lauren says
The smell of this banana bread baking was so amazing that I just knew it was going to taste great! This is the only way I'm making banana bread now!!!
AshleyFreeman says
I'm doing a happy dance over here!
Gloria says
We love banana bread. This is taken to a higher level of yum. What a great dessert to take to a party.
AshleyFreeman says
Yea! This is one of my favorite recipes I've ever created--so glad you liked it too!