Bananas Foster Pull-Apart Bread is ooey-gooey homemade bread that is filled with bananas and drizzled with caramel sauce. Try my Cinnamon Sugar Banana Bread for another banana-flavored treat.

Bananas Foster Pull-Apart Bread from Overhead

Bananas Foster Pull-Apart Bread

There is no alcohol or flames to make this delicious bread. But, you will still get the banana fosters flavors of the bananas coated in butter, brown sugar, and cinnamon. (You could add a little bit of rum extract if you wanted.) And don’t forget the caramel sauce on top! The flavors are baked into this delicious bread that can be enjoyed with a morning cup of coffee, as a snack, or even served as a dessert.

Drizzling Caramel over Bananas Foster Pull-Apart Bread

Bananas Foster Pull-Apart Bread Ingredients

Although Bananas Foster is an elegant and fancy dessert, there are no fancy ingredients needed to make this recipe. In fact, you may have what you need already on hand! Plus, there are no matches or alcohol needed.

Bananas: You will need 2 ripe bananas for this recipe. One banana will be smashed and the other one sliced.

Lukewarm Milk and Water: When a recipe calls for lukewarm milk or water, it means that a thermometer should read between 100°F and 115°F. This is warm enough to activate the yeast. If the water is too cold, it won’t get the yeast going; if the water is too hot, it will kill it. You can always run water over your wrist to check for the water temperature to be warmer than your body temperature. 

Process Steps for Bananas Foster Pull-Apart Bread

Can I Make Pull-Apart Bread Ahead of Time?

Yes! You can make this the night before. Well, some of it! Right after you make the dough you can place it in the fridge overnight. Just remove it and allow it to come to room temperature in the morning, then continue the recipe as directed.

Inside of Warm Bananas Foster Pull-Apart Bread

More Bread Recipes

5 from 1 vote

Bananas Foster Pull-Apart Bread

Prep Time 30 minutes
Cook Time 55 minutes
Rising Time 2 hours
Total Time 3 hours 25 minutes
Bananas Foster Pull-Apart Bread is ooey-gooey homemade bread that is filled with bananas and drizzled with caramel sauce.



  • 3 cups (375 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon kosher salt
  • 2 ¼ teaspoons (1 packet) instant yeast
  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • cup (82 g) whole milk, lukewarm (98°F to 105°F)
  • ¼ cup (62.5 g) water, lukewarm (98°F to 105°F)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature


  • 2 ripe bananas, divided (1 mashed, 1 sliced)
  • ½ cup (100 g) light brown sugar, packed
  • 2 teaspoons cinnamon
  • ¼ cup (½ stick / 57 g) unsalted butter, melted




  • In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, and yeast.
  • With the mixer on low, slowly add butter, milk, water, vanilla, and then eggs. Turn the mixer on medium-low and knead until the dough is soft and smooth (about 2 minutes). If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
  • Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
  • Gently deflate the dough and turn it out onto a lightly floured surface.
  • Roll the dough into a 12" x 20" rectangle.


  • In a medium bowl, combine the mashed banana, brown sugar, cinnamon, and melted butter.
  • Spread the mixture over the entire surface of the dough.
  • Top with the slices of the second banana.

Assembling and Baking Pull-Apart Bread

  • Grease a 5×8-inch loaf pan.
  • Cut the dough crosswise into six 3 1/2" x 12" strips.
  • Stack the strips on top of one another.
  • Cut the stack into six pieces, about 2" x 3 1/2" each.
  • Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.
  • Cover the pan and allow the loaf to rise for 30 to 60 minutes until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
  • Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
  • Drizzle caramel over warm bread and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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  1. Me again I do love the bakes that I have made from your site. I don’t share your receipes so I have the special things to bring.

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