Banana Foster Bread {vegan-friendly}

I took a full advantage of my ‘snow’ day on Monday by doing nothing except for baking and gorging on “Banana Foster Bread”. Snow days in Dallas by the way have a very different connotation than the rest of the country because for us, anything below 32F and rain will result in a disaster and everything comes to a halt. To be honest, I did not mind having an extended weekend of nothingness supplied with tea, cuddling, and bread. So there’s that for our snow but most importantly, can we talk about this Banana Foster Bread? Ever since Lan shared her Roasted Banana Bread, I have been thinking about it in a non-stop kind of a way. So naturally I used her recipe as a base but took an opportunity to utilize the leftover rum from “Rum Raisin Bundt Cake” to make my version of Banana Foster Bread.



I usually talk about recipes or highlight ingredients but with Banana Foster Bread, everything is pretty straightforward. It’s a banana bread spiked with rum and topped with more brown sugar and walnuts which is optional but I insist you use it generously. One of the many reasons I am head over heels about this Banana Foster Bread is the simplicity and adaptability of ingredients. For example – you can use applesauce or oil (I used coconut oil), substitute all-purpose with einkorn flour or 1:1 ratio of all purpose and whole wheat. Additionally, if you want to keep the bread 100% vegan, use vegan mayo or yogurt otherwise, regular plain-yogurt is okay.



Before I lure you farther into Banana Foster Bread, let me tell you that the bread does not have a very strong banana foster taste. Most of the rum evaporates during the baking process but there is a strong banana flavor with a mild hint of rum and brown sugar at every bite which is to die for…The crumbles on top was a last minute idea because I felt like it needed texture, more sugar, and of course rum to give more of a Banana Foster feel. It was the right thing to do because who does not love caramelized sugar and nuts together…right?



Like most baked goods, allow it to cool down before you slice it. And you can store the leftover tightly sealed in a plastic wrap inside a fridge and later toast it until the edges are slightly crunchy. This Banana Bread bread highly satisfies your breakfast and snacking needs in a major way without being too complicated. It utilizes mostly all pantry ingredients except rum, which is not a regular pantry ingredient for most of us and even if you skipped rum, I bet it will result in a marvelous banana bread. I hope you bake some Banana Foster Bread and share it with your loved ones over coffee this weekend.[Tweet “Vegan Friendly Banana Fosted Bread! #baking “]

Banana Foster Bread {vegan-friendly}
Serves: 8-10 slices
  • 1/4 cup flaxmeal
  • 1/2 cup freshly brewed hot coffee
  • 4 large ripe bananas, mashed
  • 1/4 cup + 2 tablespoon rum for finishing
  • 2 tablespoon + 1/2 cup + 2 tablespoon coconut oll, melted
  • 4 tablespoon brown sugar, divided
  • 1/4 cup sugar
  • 1 cup 100% whole wheat flour, 2/3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tablespoon non-fat plain Greek yogurt
  • 1/4 cup walnuts
  1. Preheat oven to 350F.
  2. Grease a loaf pan or line it with parchment paper.
  3. In a small pan, heat 2 tablespoon coconut oil until melted and add mashed bananas until it simmers. Then add 2 tablespoon brown sugar and rum. Allow it to gently simmer for 8-10 minutes. Remove from heat and let it cool.
  4. In a small cup, let flax meal soak with hot coffee for 10-15 minutes.
  5. In a mixing bowl add the dry ingredients: flour, salt, baking soda and ground cinnamon.
  6. Add the sugar and coconut oil to the mixture with flaxmeal and mix them well together. Add the mix into the mixing bowl with the remaining dry ingredients and combine them together.
  7. Once the banana mixture cools down, add yogurt to it and mix then fold the mixture into the mixing bowl with the rest of the ingredients.Add more water only if needed.
  8. Transfer the batter to a greased loaf pan.
  9. In a small bowl, combine brown sugar, walnuts, and coconut oil until slightly crumbly then sprinkle it over the batter. Spoon little rum on top of the batter right before baking.
  10. Bake for 55-60 minutes or until the inserted toothpick comes out clean.
  11. Let it rest completely before slicing. Enjoy!

*the bread is not too sweet so please adjust the sugar according to the taste.
** you may or may not have to add additional 2-3tbsp of water to the batter depending upon the consistency of the batter.

More Bread Inspirations:
Challah with Cinnamon and Brown Sugar
Chocolate Tahini Bread
Double Chocolate Banana Bread
Meyer Lemon Bread
Apple Cinnamon Buttermilk Bread
Chocolate Avocado Banana Bread
Chocolate Chip Banana Bread


Dixya Bhattarai

Dixya Bhattarai

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