Bananas Foster Bread

  • Yield: 8-12 Breads

Although this banana bread recipe takes a big cue from the New Orleans classic Bananas Foster, you won’t have to flambé anything! If you’re worried about not cooking out the alcohol in the glaze, you can substitute it with fresh lemon or orange juice. Serve slices of the bread with fresh vanilla ice cream or give away individual breads as gifts. EQUIPMENT NOTE: You will need a stand mixer with a whisk attachment or a handheld mixer and a mini loaf or muffin tin


6tablespoons softened butter
2cups brown sugar, divided
1/4cup and 2 teaspoons, whiskey
3 ripe bananas, broken into chunks
1/3cup sour cream
2large eggs
1 1/2cups flour
1/4cup ground flax seed
1/8teaspoon allspice
1/2teaspoon cinnamon
3/4teaspoon baking soda
1/2teaspoon salt
Cooking Spray
2tablespoons melted butter
1/3cup powdered sugar


  1. Preheat oven to 350F
  2. In medium saucepan, combine softened butter, 1 cup sugar, and 1/4 cup whiskey, cook over medium heat until bubbly. Add banana chunks, cook until fragrant and glossy
  3. Add banana mixture to mixing bowl with whisk attachment and set to low. Allow steam to release. Add 1 cup brown sugar, sour cream and eggs
  4. In separate bowl, combine flour, flax seed, allspice, cinnamon, baking soda, and salt. Slowly add dry ingredients to mixing bowl. Mix until combined
  5. Spray mini loaf or muffin tin with cooking spray. Divide mixture between 8 loaf cases (or 12 muffin cases). Bake for one hour
  6. In a small bowl, combine melted butter and 2 teaspoons whiskey. Whisk in powdered sugar until glaze is smooth and glossy
  7. Remove breads from oven and spoon glaze over each bread