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Bananas Foster Banana Bread on a serving plate with slices cut.

Bananas Foster Banana Bread

So rich and tender; filled with pecans and toffee pieces and drizzled with a banana and rum butter glaze, Bananas Foster Banana Bread is the most decadent and delicious banana bread ever!
Course Breads
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 loaf
Calories 470kcal
Author Creative Culinary


  • ½ cup unsalted butter softened to room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 4 ripe bananas mashed
  • 2 tsp vanilla extract
  • ¼ cup dark rum
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 1 cup toffee pieces
  • 1 ⅓ cups chopped pecans divided

For the Glaze

  • 1 Tbsp Water
  • 2 Tbsp Dark Rum
  • 2 Tbsp Butter
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 1 ripe banana peeled and sliced


  • Preheat the oven to 350 degrees. Spray a 9-inch by 5-inch loaf pan with cooking oil spray. Fit a piece of parchment paper in the bottom of the pan going across the long end; have the ends come up and sides and have about a 1 inch overhang. Spray it with the cooking oil spray. Set aside.
  • Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture looks light and fluffy. Add one egg at a time, beating well each time. Add the bananas, vanilla, and rum to the mixture and mix well on medium speed.
  • In a small bowl, sift together the flour, baking powder, salt, and cinnamon. With the mixer running on its lowest speed, add the flour mixture to the bowl little by little, until just combined.
  • Add the toffee pieces and one cup of chopped pecans to the batter and mix until just combined. Pour the batter into the prepared loaf pan and spread with a spatula to level. Sprinkle the reserved pecans on the top of the loaf.
  • Put the pan into the preheated oven and bake for about 1 hour. The bread is done when a toothpick inserted in the center comes out clean.
  • Remove the bread from the oven let cool for 10 minutes. Remove the bread from the pan using the parchment paper if necessary, peel the paper off and put the bread back into the pan. Poke a lot of little holes across the top of the bread using a toothpick.
  • While the bread is cooling, heat the water, rum, butter, brown sugar, cinnamon, and sliced banana together in a small saucepan, boil for one minute and then remove from heat, scoop out the pieces of banana and set aside.
  • When the bread has cooled slightly, slowly pour the sauce across the top of the bread, letting it soak into the holes with the excess running back into the pan. Let the bread soak for at least five minutes and then remove the bread to a plate; slice and serve warm.
  • Those banana pieces? Pop them in your mouth for a treat; you deserve it!


Because I take photos of my baked goods, I wanted the pecan pieces on the top to be VERY evident so I did not bake them into the bread. I poured on some of the sticky syrup, added the pecans and then poured more syrup over them, slowly, until it was gone.
You can make it a bit easier if you choose by simply putting the third cup of pecans for garnish scattered over the top of the loaf to bake with the bread. The will be enveloped a bit by dough so yours will look a bit different but that's OK; the taste will still be divine and the nuts won't fall off the top while you're serving the bread like many did for me!


Serving: 1slice | Calories: 470kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 77mg | Sodium: 280mg | Fiber: 3g | Sugar: 38g