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Bananas Foster Bread

Photo: John Autry; Styling: Cindy Barr
Yield 16 servings (serving size: 1 slice)
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.

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
  • 6.75 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
  • 1/3 cup powdered sugar

Nutrition Information

  • calories 194
  • fat 5.8 g
  • satfat 3 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 2.9 g
  • carbohydrate 31.1 g
  • fiber 1.5 g
  • cholesterol 34 mg
  • iron 1.1 mg
  • sodium 181 mg
  • calcium 32 mg

How to Make It

  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. 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.