Bananas Foster Bread

  • CookingCrazy Posted: 10/20/10
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    WOW!!! My little monkeys loved this banana bread. I used the rum because that is what I had. The only other change was to add a handful of walnuts. This is a wonderful moist banana bread. I will be making this again and again. Next time I may substitute some whole wheat flour for part of the white. Yummy - try it - I am sure you will like it.

  • carolfitz Posted: 11/14/10
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    Made to recipe with dark rum for the bananas and spiced rum in the glaze. (If you don't want the alcohol, the same issue has an almost identical basic version.) Tender, flavorful loaf was good the first day and the next. We don't cut 16 slices out of a 9x5 pan so our calorie count is probably more like 250/serving, still not too bad.

  • daneanp Posted: 09/20/10
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    This went together fairly easily and resulted in a very delicious breakfast treat. The description says it has a slightly boozy glaze...there is no slightly about it. I'm a little nervous to eat this at work lest my boss thinks I'm drinking rum on the job...lol. This recipe would be great for an adult brunch. I don't think it is appropriate for kids. Very good flavor though and I will definitely make it again.

  • topchefbet Posted: 03/11/11
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    Delicious! The only change I made is I substituted whole wheat flour for about 1/4 of the regular. We loved the "booziness" :)

  • dawnsrecipes08 Posted: 09/27/10
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    I am not usually a big fan of banana breads. This one however is outstanding. It has excellent flavor and texture and the glaze is totally delicious. I made my bread 2 days ago and it still tastes awesome. I will definitely be making this again!!

  • MallorySue Posted: 09/21/10
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    Easy to make and absolutely delicious. I used dark rum instead of cognac and felt like the rum flavor kind of fizzled after the first day. Still tasty though!

  • inwinecountry Posted: 10/22/10
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    Fabulous! I used very high end creme sherry as I didn't have rum or cognac in the house. I served it warm more like a bread pudding and put light whipped creme on top. This is better than any dessert I've had at fine dining. I'll definitely make this again. The glaze is what makes it great.

  • agriffith619 Posted: 09/22/10
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    My favorite dessert of all time, now in breakfast form!

  • eatingood Posted: 10/17/10
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    H.o.l.y. banana bread!!! This was AMAZING! We omitted the alcohol & flax seed (have kids & didn't have any flax). We also used 1/2 whole spelt & 1/2 lite spelt. OUTSTANDING!!!!

  • vshreiner Posted: 01/09/11
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    Yummy. Way better than just plain ole banana bread.

  • smd1212 Posted: 12/21/10
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    Wow, this is delicious! I've made several versions of banana bread from CL through the years and our favorite banana bread was the Coconut-Banana with Lime Glaze until we tried this one. Used Myers' Dark Rum b/c that's all I had, but we didn't find the rum taste overwhelming - my husband says he thinks it's the best banana bread I've ever made.

  • tara31 Posted: 03/16/11
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    To lighten the bread I only used 2 T. of light butter and 3 T. applesauce when sauteeing the bananas in Myers rum. Used half wheat flour, egg substitute and fat free strawberry yogurt. Subbed whole flax seeds for ground and skipped the glaze. SO delicious!

  • dani123 Posted: 09/23/10
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    The bread was moist and flavorful, but I agree that there is nothing "slight" about the boozy flavor. I used dark rum. The flavor in the bread isn't quite so strong but the glaze definitely has a kick to it. Was planning on bringing leftovers to work tomorrow, but I don't think I will anymore!

  • Otterstamp Posted: 01/08/11
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    Moist and delicious. Big hit! Used rum extract instead of rum because our rum went missing. Hmmm.

  • Ivanilla9 Posted: 11/30/10
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    Coconut Banana Bread with Lime Glaze was my favorite - then I tried this one - my new favorite! I used rum - and it was perfect!

  • Kvelez Posted: 11/11/10
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    I'm a teacher with lunch duty. I took some leftover ripening bananas home to make this bread for the staff at my school. The entire loaf was gone by lunch the next day! I used dark rum. The first bite was slightly overwhelming, but them I wanted more! Will make again:)

  • JIMMIC Posted: 12/22/10
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    I was concerned because I was a little short on banana, however this came out great. Very, very moist and the rum gave it that little something extra that pushed it over the top. I might try flouring the pan next time, as I had a little stick to it.

  • Knickers Posted: 01/03/11
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    This was AWESOME! I didn't have rum or cognac...so substituted bourbon instead. Could easily be a dessert.

  • aplem81 Posted: 10/29/10
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    My husband and I made this bread recently and absolutely loved it. My husband is already talking about making it again. I felt like the glaze on this bread really pushed it above other banana bread recipes i have tried. I will definitely be making this bread again. This is a perfect bread recipe for baked gifts this fall and winter.

  • amazinggrace01 Posted: 10/29/10
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    This bread was outstanding. I made two loaves and the first one was gone the day I baked it!!! To speed the cooling process of the cooked banana in rum, I put it in a bowl and put that bowl in ice water. I'm already getting requests to make it again!! I used Captaim Morgan for dark rum and did not get a very strong rum taste that the other reviews mentioned. It's a fabulous bread!!

  • jerseysnowbird Posted: 09/27/10
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    We loved this banana bread recipe, it was moist but not too wet. The glaze definitely added depth to the bread, I used cognac and it was delish. I always freeze my overripe banana so I'm sure I will be using this recipe many more times.

  • amolsson Posted: 11/06/10
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    Wow!! This recipe is absolutely delicious! I followed the recipe except made it into muffins instead of a loaf. Incredible!! Must try.

  • jdedzany Posted: 12/06/10
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    amazing recipe! My roommates kept stealing pieces so I almost didn't have enough for the class I made it for. Great flavor, came out so moist (mine took about 10 minutes less than it said). The rum flavor got stronger as the days passed though. I'd recommend eating it fast, not that its a challenge to :) also, couldn't find ground flaxseed so I used whole flaxseed. Made it a little bit chewier

  • JustJessiB Posted: 10/11/10
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    I omitted the flaxseed because I didn't have any...and this turned out to be the most delicous banana bread I have ever made! This will be my new stand-by recipe for brown bananas, although I would leave out the booze for kiddos. The carmelizing really makes a difference in the taste!

  • kambrose Posted: 10/19/10
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    I like the idea of this recipe, but the flavors don't live up to the hype. Its an okay banana bread, it is tender, but not very banana-y. Too bad, it has potential, but needs serious amplification. I have a better one in my file, I won't be making this again.

  • yuminmytum Posted: 11/29/10
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    This is our family's new favorite! This is a super easy and delicious recipe for kids and adults. I made several loaves and it was a hit with everyone who tried this bread. Try adding some semi-sweet chocolate chips to batter-OVER THE TOP! I think the only reason Cooking Lite didn't show that option was that it would send it over the calorie/fat limit :-)

  • KBoesel Posted: 10/14/10
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    This is my only banana bread now - what a great way to get your omega-3! I follow the recipe to the letter and have gotten outstanding results every single time. I do recommend cutting back on the alcohol for the glaze just a little (you could omit in entirely and just use milk) - doubles easily and still works great!

  • ssmr29 Posted: 11/07/10
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    Amazingly delicious. I used orange juice instead of the liquor so that the kids could eat it, and it was fantastic.

  • Greengirl9 Posted: 11/01/10
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    I made this for work and it was a hit. I used bacardi dark rum. Since it was Halloween I added red food coloring to the topping to make it look "bloody".

  • boudoirenvy Posted: 12/26/10
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    Oh wow. Hubby and I couldn't stop eating this. I made it Christmas Eve to have the next morning for breakfast. Reheated each slice in the microwave for 10 seconds and it was sheer perfection! The only thing I would add is walnuts. Between the two of us we ate the whole loaf in one day *ashamed*

  • sunnik Posted: 01/03/11
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    This bread was SO good, and SO easy to make. I substituted the brandy with rum because it's what I had on hand. Everyone LOVED it & it was gone in a flash! Will make again & again!

  • mommyaz Posted: 03/15/11
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    This was fantastic! I used all whole wheat flour, sugar substitute, walnuts and wheat germ instead of flax. I also made them into muffins (temp change to 375 & time to axp 21minutes)...so yummy!

  • EvilCookieFairy Posted: 02/02/11
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    This was interesting. I didn't use flaxseed because i didn't have any on hand, so i just used flour. It turned out yummy still. My boyfriend loved it....and since he is a marathon runner, and can afford to stuff himself silly because he can just run it off, he has almost finished the whole loaf by himself. I did have to make extra frosting for him too. It was so simple and easy.

  • nicolecorsi Posted: 05/25/11
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    Delicious bread! I am a fan of the actual dessert Banana Foster so I thought this would be perfect for me, but the glaze was a little much. If I make again I will not put any liquor in the glaze. My husband described it as "boozy".

  • annie924 Posted: 04/14/11
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    I substituted 1/2 the melted butter for applesauce and used half wheat flour. I also used skim milk for the glaze instead of butter. This bread was so great it didn't need glaze. It was the most moist banana bread I have made. Next time (which will most likely be very soon) I am going to nix or revamp the too sweet glaze and add walnuts.

  • kycookingmom Posted: 08/01/11
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    This is a great, moist banana bread. I love the different flavoring in this recipe. We will be adding this to our list of favorites. :)

  • vpturner Posted: 10/24/11
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    This was amazing!! I was a little concerned about the "boozy" comments that others noted, but I didn't find it to have an overpowering taste of cognac. (Maybe I'm just too used to the taste of booze. LOL.) It was extremely moist, even though I substituted some of the white flour for whole wheat, and added some walnuts. This is my new favorite recipe!! Thanks.

  • katrinaemel Posted: 10/20/11
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    Bread was very moist and tasted great. I used dark rum and did not taste it at all in my bread. I did not make the sauce and left out the flaxseeds since I didn't have any. Kept well in the fridge for almost a week.

  • steponme Posted: 02/08/12
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    Mmm, mmm, good:) I used Bacardi Rum; the bread and glaze turned out perfect.

  • Dontom1 Posted: 05/31/12
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    Awesome and easy! Followed the recipe exactly with the exception, I omitted the flaxseed.

  • jmeleeS Posted: 01/22/13
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    I definitely liked this banana bread - it tasted amazing right after it was made. Leftovers however fall a little flat & overall "attractiveness" of the dish is not quite there, so this recipe is just a 3 star for me. I used greek yogurt in lieu of regular yogurt and used spiced rum in the bread and glaze in lieu of cognac; otherwise, I made as directed. My bread became extremely dark in color, which was a bit worrisome while cooking and makes it less attractive (appeared burnt, though it wasn't), but its a very moist bread. The glaze absolutely 100% makes this recipe - I added powdered sugar till my glaze had some stiffness, tasted good, and looked like a vanilla custard in color. The glaze is the star of this bread so don't leave it out. I wouldn't hesitate to make this one again - it's still a keeper at 3-stars and worth a try!

  • benloch Posted: 12/05/12
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    blows away other banana breads. I have made this recipe several times, and each time receive rave reviews. I always use King Arthur's White Wheat flour, 1 egg and 1 egg white, and Goslings rum. It truly has everyone licking their fingers.

  • PMartin65 Posted: 06/29/12
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    I thought this was really good. I used half dark brown sugar and half light brown sugar and added a dash of vanilla to the batter and to the glaze. I also used dark rum instead of cognac in both. The glaze would definitely have indeed been boozy had I used a full tablespoon of rum, but I used half rum and half vanilla, and it turned out great. Oh, and I also subbed whole wheat flour for half the AP. It's a moist bread with a great flavor. I will definitely make again.

  • LouLouBrownie Posted: 07/18/12
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    Oh my God, delicious! I used the full tablespoon for the glaze which had my mouth burning while "cleaning." The alcohol evaporated out well so that the set glaze is nothing but smooth heaven. I haven't tried the bread warm yet, but that'll be a taste bud adventure for tomorrow.

  • TokyoJim Posted: 05/18/13
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    Excellent. Moist, great flavor. Rises nicely and looks gorgeous. Best of all, everyone loved it and asked for the recipe.

  • Achsah17 Posted: 05/02/13
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    This one is absolutely fantastic! Never again will I make any other kind of banana bread! Added nuts because, well, you just have to. The boozy flavor is just a perfect nice touch for the overall balance of this recipe. Will definitely be making it again and again!

  • gekoehler Posted: 07/19/12
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    This was a very moist and flavorful bread. I didn't even put the glaze on it. I used vanilla yogurt and cognac because that's what I had. . Even my finicky son ate it! I will definitely make it again.

  • DCFirefly Posted: 12/27/12
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    This bread is absolutely amazing and a constant staple in our kitchen. The bread comes out extremely flavorful, chewy and soft. You don't actually need the frosting, but it is best when it first comes out of the oven. Definitely a constant crowd pleaser. The only change I've made is adding more banana for more banana flavor. Also, for those searching for gluten free recipes, I substituted all-purpose gluten free flour and the bread comes out great! Just put it in the oven for 45 mins in 8x4 loaf pans.

  • alycat216 Posted: 06/01/12
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    This was very delicious....hard to believe its healthy too! I even made it healthier by subbing the brown sugar for Splenda brown sugar blend and subbed the 2 eggs for 1/2 cup of egg beaters! I used cheap dark rum instead of Cognac. It was really good and moist!

  • combatTVgirl Posted: 09/23/13
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    Best. Bread. Ever. I absolutely LOVE this banana bread. I've made it with both cognac and rum; which one you use is less important to the bread than it is to the glaze. Both liquors mellow and blend quite nicely into the bread, but in the glaze it really stands out, so use the one that is most tasty to you. (I agree with several other readers--"slightly boozy" is a bit of an understatement.) For an alcohol-free glaze you can sub low-fat milk for the liquor, but keep in mind the bread should be refrigerated with a milk glaze. (If this loaf lasts long enough to actually make it to the fridge. Which mine doesn't.) I've also omitted the vanilla and used fat-free vanilla Greek yogurt, because it's what I normally have on hand.

  • novatoirish Posted: 02/06/14
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    Help!!!! Wondering what I have done wrong. I opened a new box of baking soda to make it. I only had Greek Yogurt so I used that instead. Mine only rises to 1.5 inches. Wondering if the banana mix didn't cool enough........Any thoughts? Also, my pan is a tad longer than the 9"

  • Keiko123 Posted: 11/09/13
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    No cognac but used high quality premium banana rum I bought in the Caribbean. Call me a lush, but I added more rum. No words to describe how wonderful and moist. Eats like a cake more than a bread and the glaze is a must. Used the banana rum for that also and served it warm. Definitely an adult bread and a great use of overripe bananas. One I KNOW we will make again!

  • SurelyShirley Posted: 05/30/14
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    I have never found a banana bread I really like, but keep trying because DH loves it. THIS recipe is a keeper and I saved it in a couple of places so I don't have to look very hard to find it. I made it almost exactly by the recipe; was just shy of measure for bananas so I added some thick, homemade applesauce, I used 2 Tbs of dark rum because I was afraid we wouldn't like the taste, and I was just shy of flax seed measure so I topped it off with wheat germ. Oh, my goodness! This stuff is amazing, very moist, more like cake. Mine rose very well and, as my husband said, "This tastes like more!" I will add the full 3 Tbs of rum next time. I may also try the banana rum as someone else suggested, though, unfortunately I have to buy mine locally, not in the Caribbean ;-) The spiced rum sounds like a great idea for the glaze. I love reading all the ideas from other good cooks.

  • LegRoom Posted: 07/05/14
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    So much better than your basic banana bread. I added walnuts and pepitas, because I didn't have flax seeds in the house. Also, I used a combination of Mount Gay rum and banana liquer because that's what I had on hand. I used the banana liqueur for the glaze, as well. I will try wrapping and freezing slices. Maybe that will keep me from pigging-out on this yummy Bananas Foster bread!

  • portland Posted: 05/29/14
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    moist, a little too much banana for my taste.

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