Boozy Banana Bread that's OHHHH So Good

Last week I was in the mood to bake, a feeling that doesn’t come to me often. When this happens, I typically turn to a quick bread recipe because that’s just what it is – a snap to pull together and pretty much guaranteed to be a hit. We had bananas that needed to be used, but I wanted something new, and no chocolate, just not in the mood. In perusing old Cooking Light annuals, I came upon a new-to-us banana bread that was a bit edgy for something as staid as banana bread. How so? Because it had booze in it. Drum roll, please, as I present Bananas Foster Banana Bread.
This is absolutely delicious. Some online Cooking Light reviewers complained it was too boozy, but we didn’t find the flavor overpowering in the least. I used banana liqueur since that’s what I use in bananas Foster. The bread was moist and the glaze gave it a dessert feel rather than a humble breakfast bread. You begin by caramelizing the bananas in brown sugar, butter, and the liqueur, similar to preparing real bananas Foster but with no risk of burning yourself while flambéing. With that combo, it does not taste light. I successfully substituted half white whole wheat pastry flour for half of the all-purpose flour, and you feel good about all the omega-3s you get when eating this thanks to flaxseed. This may become our new fav banana bread.
Banana Foster Bread
Originally recipe from Cooking Light
About 12 servings for real people

1 1/2 C mashed ripe banana
3/4 C packed brown sugar, divided
6 T butter, melted and divided
1/4 C banana liquor (or cognac or dark rum), divided
1/3 C plain fat-free yogurt, preferably Greek yogurt.
2 large eggs, room temperature
3 3/4 ounces white whole wheat pastry flour (about 3/4 cups)
3 ounces all-purpose flour (about 3/4 cups)
1/4 C ground flaxseed
3/4 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/8 t ground allspice
Cooking spray
1/3 C powdered sugar

Preheat oven to 350°.
(Yes, this really is mashed bananas, not sure why it came out so yellow.)
Combine banana, 1/4 cup brown sugar, 5 tablespoons butter, and 3 tablespoons liqueur in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining brown sugar, and eggs. Beat with a mixer at medium speed.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.

Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon liqueur, and powdered sugar; stir until well blended. Drizzle over the warm bread.


  1. Fun recipe. I always need recipes for bananas that have gotten too ripe, and this looks great. I've never actually tasted banana liqueur - I'll have to give it a shot! Thanks for this.

  2. Kitchen Riffs, definitely pick up a bottle. It lasts forever and is the liqueur in the "original" Brennan's Bananas Foster.



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