Bananas Foster Banana Bread

Butter and Thyme
by Butter and Thyme
9 servings
1 hr 5 min

This banana bread is truly B A N A N A S! It's based off of Flour Bakery's famous recipe, with a bananas foster twist. The banana bread itself is super moist and flavorful. And the caramel topping makes this banana bread equally suitable for breakfast or dessert. Either way, you're sure to keep going back for seconds!

Start by taking the least mushy of your 3 ripe bananas and slicing into long thin strips to use for the topping. You only need 2 slices, so you'll mash up the remainder of that banana and use it in the batter.

If you don't want to use rum, you can leave it out-- just use 1.25 cups flour instead of the 1 1/3 called for in the recipe.

Bananas Foster Banana Bread
Recipe details
  • 9  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
Show Nutrition Info
Hide Nutrition Info

  • 6 tablespoons butter
  • 3/4 cup light brown sugar
  • 3 ripe bananas
  • 1 1/3 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3 tablespoons sour cream
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract

Preheat oven to 350. Prepare loaf pan by greasing sides and bottom of pan well with butter.
In a small saucepan over medium heat, melt the butter and brown sugar for about 2 minutes, until the mixture becomes slightly glossy. Pour mixture into the prepared loaf pan. Cut one banana lengthwise to get two long center strips. Place the two banana slices on top of the brown sugar mixture. Set aside.
In a small bowl, mash the remaining partial banana with the other 2 bananas. Set aside.
In a stand mixer with the whisk attachment, beat sugar and eggs until light and fluffy, about 3-5 minutes. Add vegetable oil, mashed bananas, sour cream, rum, and vanilla, and mix to combine.
Add baking soda, cinnamon, and salt, and mix to combine.
Fold in the flour with a rubber spatula, careful not to overmix. Pour into prepared load pan and bake for about 50-55 minutes.
Let cool for about 10 minutes, then carefully invert the pan onto a plate serving tray to reveal caramel topping. Slice and serve warm or at room temp.
  • Place loaf pan on top of a baking sheet to catch any drippings.