Bananas Foster Bread with Vanilla Rum Glaze

Bananas Foster Bread with Vanilla Rum Glaze


Mrs Ferment’s magical Kransekake

Confession time: I am not the best baker in the world. I leave that task to Fervere’s lovely wife, Mrs. Ferment. She is one hell of a baker. The only thing I can make really well in banana nut bread. For too long, I had a bad habit of buying bananas and having them end up in the trash. After a few times of that, I decide learn how to make banana bread.

I was making a new batch of bread when I noticed the Sailor Jerry’s Spiced Rum bottle on my countertop. I couldn’t let this spark of inspiration pass. I went to the computer and looked up Bananas Foster.

The hula girl made me do it

The hula girl made me do it

As I suspected, this decadent desert had almost all the ingredients of the bread I was making—butter, bananas, rum, brown sugar, and cinnamon. I decided to up the ante with a vanilla-rum glaze because rum on the inside isn’t really enough.

Bananas Foster Bread with Vanilla Rum Glaze

  • Servings: 8–12 slices
  • Difficulty: advanced
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Dry Ingredients

  • 1½ cups All-purpose flour
  • ½ cup brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Optional: 1½ cup of chopped pecans or walnuts, setting aside ½ cup for topping

Wet Ingredients

  • 3 over-ripe bananas, ready to mash
  • 2 eggs
  • 1 stick butter, room temperature
  • 2 oz Sailor Jerry’s Spiced Rum or other spiced rum
  • ½ tsp vanilla

Glaze ingredients

  • 1 cup Confectioners’ sugar
  • 1 Tbs Sailor Jerry’s Spiced Rum or other spiced rum
  • 1 Tbs milk
  • ½ tsp vanilla


  1. Spray a 9×5 inch loaf pan with Non-stick. Pre-heat the oven to 350°F.
  2. In a large bowl, combine all the dry ingredients to together and mix. In a medium bowl, mix all the wet ingredients together—it’s okay if there are some pieces of banana. It’s doesn’t have to be super smooth. Slowly pour the wet ingredients into the large bowl with the dry ingredients. Fold the mixture together until everything is full incorporated. Do not over mix.
  3. Pour mixture into loaf pan and bake for 50 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let rest for 10 minutes. Flip pan over and put on a dish.
  4. Take the sugar, milk, rum, and vanilla and whisk together in a bowl. Pour over slightly warm bread and let it set for 20 minutes.
  5. If using nuts in the recipe, take the ½ cup of nuts and sprinkle on bread after the glaze. They will stick nicely as the glaze sets.

I brought the bread to a get-together at my friend’s new apartment. Everyone liked that it wasn’t too sweet and you could taste the rum and spices, but it didn’t over power the bread. The final verdict, clean plates all around.