Banana Foster Bread {The Best Banana Bread Recipe}

By Posted on

Banana Foster Bread is caramel banana bread. This award winning banana bread recipe is like eating banana fosters but as the ultimate moist banana bread! One bite and you will agree this is the best banana bread recipe in the world!

 

Banana Foster Bread

 

Banana Bread

Do you like banana bread? My family adores ultimate moist banana bread. I love taking recipes like banana bread took my award winning banana bread recipe and decided to turn it into banana fosters!

 

Banana Foster Bread from Seduction in the Kitchen

 

Ultimate Moist Banana Bread

What makes the ultimate moist banana bread? For me, the award winning banana bread recipe is full of banana flavoring. To get that good banana flavor, you need the blackest bananas. Plus those black bananas make the ultimate moist banana bread.

 

ultimate-moist-banana-bread

 

Caramel Banana Bread

One thing that makes this banana foster bread so amazing besides that it is the best banana bread recipe in the world is that it is a caramel banana bread. The caramel and rum in this award winning banana bread recipe really helps make it the ultimate moist banana bread.

 

Banana Foster Bread is caramel and rum are added to banana bread to create the yummy Banana Foster Bread. 

 

Award Winning Banana Bread Recipe

How is this banana bread an award winning banana bread recipe? It actually has appeared in a national magazine. Yes, this banana fosters banana bread was featured in an issue of Parade Magazine! When my caramel banana bread was chosen to be featured, I realized I have the best banana bread recipe in the world!

 

Banana Foster Bread

 

Reccomended Recipes From Other Food Bloggers:

 

Banana Foster Bread
Yield: 6 servings

Banana Foster Bread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Caramel and rum is added to banana bread to create the yummy Banana Foster Bread. A recipe from Seduction in the Kitchen.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 large eggs (beaten)
  • 2 1/3 cups mashed very overripe bananas (about 4-5 bananas)
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla extract
  • 1/4 cup Kraft caramel bits

Instructions

  1. Preheat oven to 350F and lightly grease 9 x 5 loaf pan.
  2. In large bowl, combine flour, soda and salt.
  3. In separate bowl, cream together butter and brown sugar.
  4. Stir into the sugar mixture the eggs, extracts, and mashed bananas until well blended.
  5. Then, add the caramel bits.
  6. Finally, stir in the banana mixture into flour mixture, only stir to just to moisten.
  7. Pour the batter into prepared loaf pan.
  8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
  10. Slice it up and ENJOY!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 460 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 497mg Carbohydrates: 69g Fiber: 2g Sugar: 34g Protein: 7g

 

Quick Bread Recipes

Looking for quick bread recipes you can make? Check out these recipes from Seduction In The Kitchen

Check out my the latest on my other blog:

[convertkit form=785110]

 

Banana Foster Bread {The Best Banana Bread Recipe} 2

This post was most recently updated

I want to hear what you have to say about this recipe that is on SEDUCTION IN THE KITCHEN! Let's get this conversation started! What do you think of this recipe?
signature

What do you think?

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments
  • Miz Helen
    January 31, 2016

    We love Banana Bread and your recipe looks awesome. Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

    • Deanna Samaan
      February 1, 2016

      Thank you so much!!!!!!!!

  • Daphne
    February 2, 2016

    Good Morning Deanna, Oh I do love a nice slice of Banana Bread, but I have never heard of Banana Foster Bread . I love the addition of caramel and the rum extract and I look forward to trying this bread.
    I have filled out your questionnaire and I love soups and Pierogie recipes.
    Best Wishes
    Daphne

    • Deanna Samaan
      February 4, 2016

      Thank you so much! I rreally wanted to do something different with Banana Bread and this what I came up with!

  • Martin Henry
    June 29, 2019

    I absolutely adore you’re Banana’s Foster recipe. I’ve been baking for about 50 years. Originally learning from my mother, who was a master in the kitchen and over the years I have found that baking connects me to my mothers love for cooking and in way that no other activities can do. She passed away many years ago, but I have found that just being in the kitchen brings a sense of joy and comfort.

    I’ve baked your recipe three times and each time that I made it, I’ve made it slightly different. The first time I forgot to add the walnut. Since the bread had only been in the oven a few minutes, I took the loaf pan out of the oven and quickly added the walnuts to the top of the bread. When the bread came out of the oven I discovered that what was, originally a mistake by forgetting the walnuts, turned out to be a wonderful addition to the recipe. although there wasn’t walnuts throughout the bread, I discovered that placing the walnuts on the top of the bread formed a nice “crust like” topping that was a nice and unexpected surprise.

    The second time I made the recipe, I added walnuts to the batter and to the top of the bread. In addition, I tweaked a few things that I believe slightly improved on the recipe. I took the black banana’s and placed them in a glass bowl, whole with the skins still on the banana’s. I then placed plastic wrap on the bowl, cut a small hole to vent and placed the bowl in the microwave oven. I cooked the banana’s on HIGH for 8 minutes and set aside to cool for 10 minutes. Upon opening the plastic wrap the banana’s secreted a clear juice, I separated the skins, clear banana juice and the banana pulp.I placed the clear banana juice in a small sauce pan and reduced by half. I then added the reduced liquid to the banana pulp and proceeded with the recipe as written. By adding these steps it really added a concentrated taste of banana to the recipe.

    The third time I made this bread, I tweaked the recipe one more time. This incarnation was the exact modified recipe I described but with one more change. I added 1/2 teaspoon of instant espresso to the batter. This added to the flavor by adding a very subtle almost savory coco taste to the bread.

    I must say, you’re recipe didn’t need anything. it was flawless all by itself, but I though I would share with you how much you’re recipe inspired me, even through my mistake. Thank you for sharing your love of cooking with the world,

    Sincerely,

    Martin Henry
    West Hollywood, CA

Copy link
Powered by Social Snap