145.4...Bananas Foster Banana Bread

For Dina’s birthday breakfast on Tuesday, I made a “kicked-up” banana bread. Definitely a bit more work than your usual banana bread but oh so worth it!

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Bananas Foster Banana Bread 

Recipe from Brown Eyed Baker


For the Bread:   

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 cup granulated sugar

1/2 cup vegetable oil

2 eggs

3 medium bananas, mashed

1 tsp. vanilla extract

3 Tbsp. milk

For the Streusel Topping:  

1 1/2 cups chopped walnuts

1/3 cup all-purpose flour

1/4 cup dark brown sugar

1/2 tsp. ground cinnamon

4 Tbsp. butter

For the Rum Glaze:   

1/4 cup butter

2 Tbsp. water

1/4 cup light brown sugar

1/4 cup rum


1. Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.

2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.

3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.

4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula. 

5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.

6. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately, reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.

7. Cool the cake on a wire rack for 5 minutes. Then, using a skewer, poke holes all over the top of the loaf. Spoon about 1/4 cup of the rum glaze all over the loaf. Let the cake sit for about 5 minutes and then spoon the remaining glaze over it, a little at a time, until it is all absorbed into the bread.

Printable Recipe

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Special thanks for my friend Ryan for sharing this recipe with me!! 

Wednesday night’s dinner was pretty darn tasty. 

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Baked Italian Chicken Rolls (recipe coming), pasta with sauce and asparagus.

Breakfast yesterday was the usual poached egg on a toasted English muffin topped with avocado and a bowl of fruit salad. 

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Yesterday after drop off, I went to a meeting, then the gym and some errands. Lunch was at Urban Plates. I had the albacore, Brussels sprouts and southwest quinoa salad. 

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Fabulous lunch!!

Last night was Bunco at Felicia’s. Valerie cohosted as well. They had a tropical theme. It was a very colorful night!

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Gotta have Spam puffs right!?!

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Dinner was a delicious assortment of tropical inspired eats.

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Don’t forget dessert!

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Thank you so much Felicia and Valerie for a fun evening!

Breakfast today:

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After I took the kids to school, I went to spin class, two appointments, then to Fashion Valley to run a couple of errands. I stopped at Blue Smoke for lunch.

Miso soup:

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Tuna, salmon and yellowtail sushi:

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I also had my beloved Wasabi Roll. I must have been so excited I forget to snap a picture. Guess I’ll just have to go back soon!

Any fun plans for the weekend?

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