Banana Fosters Bread

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This recipe has gone over very well with my roommates in the past. I made it for them a second time on the morning of Bay 2 Breakers while they “ran” the 12k race. The whole loaf was gobbled up in two days. How lucky am I to live with people who will eat all the breads and cakes I make? Otherwise to the trash most of my stuff would go!

The first time I made this bread it was a “healthier” version. I substituted butter for apple sauce (hey, it worked!), and neglected to make the rum glaze as a topper. I think both versions of this bread are awesome. Honestly, I couldn’t make out a distinct difference between using butter to sauté the bananas or applesauce, so you can probably just go with whatever your heart desires! I also added walnuts because I love crunchiness to my banana bread.

Banana Fosters Bread
Recipe from Cooking Light

Ingredients:

  • 1 1/2 cups mashed ripe banana
  • 1 cup packed brown sugar, divided
  • 6 tablespoons butter, melted and divided
  • 1/4 cup cognac or dark rum, divided
  • 1/3 cup plain fat-free yogurt
  • 2 large eggs
  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Cooking spray
  • 1/4 cup toasted walnut pieces
  • 1/3 cup powdered sugar

Directions:

1. Preheat oven to 350°.

2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended, then fold in walnuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.

4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.

5. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.

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