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Bananas Foster Banana Bread Sundae

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  • Level: Easy
  • Total: 2 hr 35 min (includes cooling time)
  • Active: 20 min
  • Yield: 1 loaf
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4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine salt

1 cup granulated sugar

2 large eggs

4 very ripe bananas, 3 mashed, 1 cut into 1/4-inch rounds

1/2 cup vegetable oil

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/4 cup loosely packed brown sugar

1/4 to 1/2 cup rum

Ice cream, for serving


  1. Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla.  Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.
  3. Pour the batter into the prepared pan.  Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.
  4. Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar.  Remove from the heat and stir in the rum.
  5. While the bread is cooling, poke it all over with a skewer.  Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.

Cook’s Note

If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.