Skip to main content

Bananas Foster Bread

Jake brought home some browning bananas from somewhere and nudged, "what do you think about making some banana bread tonight?" Am I really that predictable?!? I suppose I am. Bring me ingredients and, voilà, something tasty appears on the table.

I wanted to make something a little bit different than my usual banana bread. While I was flipping through a few cookbooks for inspiration, I came across a recipe for bourbon banana bread. Then I dug through my liquor cabinet and came up with dark rum, but no bourbon. It hit me: bananas foster...bread!

For those who aren't familiar with that delectable dessert, bananas foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, and dark rum. The butter, sugar and bananas are cooked, and then the alcohol is added and flamboyantly ignited. It's a feast for the eyes as well as the tastebuds.

1/2 C unsweetened applesauce
3 T canola oil
2 eggs
1 C organic turbinado sugar
1 T molasses
3 T dark rum
4 mashed, ripe bananas
1 t baking soda
1-1/2 C white whole wheat flour
1/2 C sorghum flour

Preheat oven to 350 degrees. Mix all but the last three ingredients in a large mixing bowl until well-blended. Gently fold in the flour and baking soda. Spoon batter into buttered loaf pans. Bake for approximately 60-75 minutes. Let cool in pans for 10 minutes, then invert and complete cooling on a wire rack.

Serve with a strong coffee or a shot of rum!


  1. Wow. I have seen many many variations of banana bread. Peanut butter, chocolate, nutella, cheesecake... All more delicious than the last. But never have I seen a banana bread incorporating rum.

    This one clearly wins. Ha. Thank you, so much, for sharing this recipe with the world.

    Sorry I haven't commented in so long! I have kind of fallen off the blogosphere this summer but, I still have been following and still love your recipes and will be a more devoted follower starting now!

    Thanks for always posting such awesome pieces :)


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an