I had every intention of posting this delicious banana bread recipe yesterday, but the day just got away from me. It was a wonderful Mother’s Day spent with my little ones and was topped off with a special dinner that dad whipped up for me. It was the perfect day. It was also a great day to try a new banana bread recipe for our challenge. This time I picked the recipe that I’ve been dying to try – Bananas Foster Bread from Cooking Light magazine. I’m a huge fan of bananas foster. It was my favorite dish at a local New Orleans themed restaurant that sadly went out of business, so I was hoping that his recipe would fill the void.
We folded the dry ingredients into the wet and stirred together until completely blended. We poured the batter into a greased loaf pan and baked the bread for 50 minutes at 350F. I just love how this makes the house smell! Once the bread was done we removed it and let it cool.
The magazine included a recipe for a glaze that also calls for cognac. We tried the recipe with imitation rum extract (to make it more kid friendly). After sampling the glaze we didn’t really like it. In fact Miss A said it best, “That’s nasty!” So we opted to leave off the glaze. Maybe it would have been better with the cognac, but I actually prefer banana breads without glaze anyway.
While this recipe is also very good, it’s no bananas foster. The bread is super moist and very flavorful. Dad and Miss A both give this recipe 3 spoons. Mr. N gives it 4 and I would give it 4, except that it doesn’t taste anything like bananas foster so I’m going with 3 as well. Feel free to send us your best banana bread recipe and we’ll throw it in the challenge. So far we have four more recipes to test. Yum!
Print this recipe: Bananas Foster Bread