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Banana Fosters Bread

This recipe is another fav of mine from Cooking Light Magazine! We already chatted about this magazine back in the “Blueberry Coffee Cake” post but just in case you missed it… I LOVE their recipes!  They’re healthy and taste great too 🙂

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.

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!