Bananas Foster Bread

Bananas Foster Bread


This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze.

Yield:  16 servings (serving size: 1 slice)


1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided  I used half dark and half light
6 tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt  I didn't use fat-free :)
2 large eggs
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed  not sure what this adds, but I bought a bunch - look for future recipes with flaxseed!
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar1. 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. 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.

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

CALORIES 194 ; FAT 5.8g (sat 3g,mono 1.5g,poly 0.9g); CHOLESTEROL 34mg; CALCIUM 32mg; CARBOHYDRATE 31.1g; SODIUM 181mg; PROTEIN 2.9g; FIBER 1.5g; IRON 1.1mg

Cooking Light, OCTOBER 2010