I also shared with you all my Banana Foster recipe, which is just DELISH!! But when I ran across this recipe in Cooking Light a while ago… I knew it’d be fantastic and sure enough it was! If you have some over ripe banana’s and you want a new spin on Banana Bread then give this one a try. ( I kinda changed a couple of things from the original recipe and of course, I like it better MY way
|Banana Foster Bread!|
Banana Foster Bread
Preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray. Set aside.
1 1/2 cups mashed ripe banana (about 3 banana’s)
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
2 Tbsp cognac or rum
1/3 cup plain fat-free yogurt (I use plain Greek yogurt)
2 large eggs (or 1 whole egg, 2 egg whites)
1 1/2 C all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar
Combine banana, 1/2 cup brown sugar, 5 tablespoons butter in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Add 2 tablespoons rum and light on fire with a long nose torch, stirring until the flame extinguishes. (I added this part because I like the carmelization that takes place with the flame!) 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.
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. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. 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.
Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon milk, and powdered sugar; stir until well blended. Drizzle over the warm bread.