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Bananas Foster Bread

 
 
Mardi Gras is French for Fat Tuesday, which begins the day after the Epiphany and ends the day before Ash Wednesday. Since Lent is a time for fasting, Fat Tuesday was that last hurrah. Some foodie friends and I are sharing dishes today that are inspired by New Orleans favorites, and I made Bananas Foster Bread. 

I found Christen C's recipe on the Taste of Home site. I did make a few small changes.  Since I always have chia on hand I substituted that for the flax. I also used Greek yogurt instead of the regular. My rum of choice was Bacardi Black.

 

For the rum drizzle I went slightly heavier, a tablespoon or two, with the powdered sugar to make it a bit thicker. It's absolutely delicious and would be awesome on things like pumpkin cake or eggnog baked donuts.

 

To make this even more decadent you could hold the glaze and use the bread as a base for french toast. Then top it with the glaze. I'd planned to do that but the bread didn't last long enough, next time I'll double the recipe.

 

Laissez les bons temps rouler (let the good times roll)! Thanks to all the other bloggers for sharing their #MardiGras recipes!  You can see what they made by clicking the links down below. 

 

Bananas Foster Bread

Bananas Foster Bread

Ingredients

  • 5 tablespoons butter, cubed
  • 1 cup packed brown sugar, divided
  • 1-1/2 cups mashed ripe bananas
  • 3 tablespoons dark rum (I used Bacardi Black)
  • 1-1/2 cups all-purpose flour
  • 1/4 cup ground chia
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/3 cup plain Greek yogurt
GLAZE:
  • 1/3 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon dark rum

Instructions

  1. In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. 
  2. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. 
  3. Remove from the heat. Stir in rum; set aside to cool.
  4. In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. 
  5. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. 
  6. Stir into dry ingredients just until moistened.
  7. Transfer to a 9x5-in. loaf pan coated with cooking spray.
  8.  Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. 
  9. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  10. Combine the glaze ingredients; drizzle over bread

Other recipes you may enjoy:

Bananas Foster, Mardi gras, rum
Dessert, Quick breads, Mardi gras
American

 


  • Zombie Cocktail by A Day in the Life on the Farm
  • King Cake Cupcakes by Hezzi-D's Books and Cooks
  • Homemade Beignets by Jen Around the World
  • Bananas Foster Bread by Jolene's Recipe Journal
  • Ramos Gin Fizz by Our Good Life
  • Cajun Pasta Carnivale by Palatable Pastime
  • Mardi Gras Mini Tarts by The Freshman Cook
  • King Cake Bundt Cake by The Redhead Baker
  • Voodoo Daiquiri by The Spiffy Cookie
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    Comments

    1. I love this take on banana bread. Going on my to make list and I might steal your idea about the French Toast too.

      ReplyDelete
    2. I can understand why your bread didn't last long~it looks amazing and sounds delicious! I can't wait to give it a try!

      ReplyDelete
    3. WHat a fun twist on bananas foster! Totally trying this soon.

      ReplyDelete

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