Bananas Foster Bread with Dates & Rum

by on in Bread & Baked Goods, Recipes

I love the richness of the classic Bananas Foster Dessert – the buttery, brown sugar-rum mixture saucing perfectly ripe bananas. I wanted to recreate these flavors in the perennial favorite, one-bowl quick bread substituting our rich, sweet dates to replace the brown sugar. We succeeded. This tender and delicious version of banana bread contains no added sugar or sweetener beyond the perfectly ripe dates and bananas.

Makes one large loaf, or about 10 servings.
Ingredients:
  • 1 ¾ cup flour
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 large, ripe bananas, about 8 oz.
  • 2 ½ cups chopped, pitted dates, divided, about 12 oz.
  • 2 oz. spiced dark rum (I used Lahaina Rum)
  • 6 oz. buttermilk
  • 3 eggs
  • 2 tsp. vanilla
  • 1 tsp. rum extract
  • 1 stick grassfed organic butter, melted
Preheat oven to 350. Use a large loaf pan (1.5 L or about 9 inches), and line with parchment paper.In a medium bowl combine flour, cinnamon, nutmeg, salt and baking soda and whisk to combine. Set aside.In a blender combine the bananas, 1.5 cups chopped dates, rum, buttermilk, eggs, vanilla and rum extract. Blend until just combined (ok if some chunky dates and banana). Combine the banana mixture in the bowl with the dry ingredients and stir to combine. Add the reserved 3/4 cup chopped dates, stir to combine. Add the melted butter, stir until fully incorporated.Pour batter into prepared loaf pan. Bake for 55-60 minutes, rotating half way through cooking time. Test with toothpick and remove when toothpick inserted is clean.

2 replies on “Bananas Foster Bread with Dates & Rum“

  • Susan Welsh

    In regards to the Banana Bread with rum recipe. Should baking powder be added? I use Gluten Free flour blends instead of white flour as I must eat GF only. Would your recipe work as well or should baking powder be added? Please let me know what you think. I hate to waste the food and effort and have bread that does not rise as all. Thanks, Sue

    • Joan Smith

      Hi Susan! Oh boy I don’t know the answer to that question – I haven’t worked with GF flours as a substitute for APF – I would bet there are GF baking blogs that can speak to that or that have similar recipes. I’d do a little research before embarking. Unfortunately this question is beyond my expertise. Best, Joan

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