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.
Mix yogurt, egg and egg white into the banana mixture
Add dry a 1/2 C at time and mix with each addition
Pour into a 9×5 sprayed bread pan
Bake at 350 degrees for 1 hour
Mix the remaining butter and powdered sugar, then add milk to thin
Drizzle over warm bread
You might as well plan on doubling this recipe cuz it’ll be gone in a flash! And just for a little FYI… the alcohol cooks out with the flame and the oven, ends up being the same as vanilla extract.
And a tip to keep in mind: measure out 1 Tbsp at a time of the Rum and keep the bottle some distance from the pan, I guess there was an incident where the bottle lit on fire from the flame of the gas stove at a restaurant and burned a table of customers 🙁
