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.
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
1/3 cup powdered sugar
How to Make It
Preheat oven to 350°.
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.
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.
Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.
So much better than your basic banana bread. I added walnuts and pepitas, because I didn't have flax seeds in the house. Also, I used a combination of Mount Gay rum and banana liquer because that's what I had on hand. I used the banana liqueur for the glaze, as well. I will try wrapping and freezing slices. Maybe that will keep me from pigging-out on this yummy Bananas Foster bread!
I have never found a banana bread I really like, but keep trying because DH loves it. THIS recipe is a keeper and I saved it in a couple of places so I don't have to look very hard to find it. I made it almost exactly by the recipe; was just shy of measure for bananas so I added some thick, homemade applesauce, I used 2 Tbs of dark rum because I was afraid we wouldn't like the taste, and I was just shy of flax seed measure so I topped it off with wheat germ. Oh, my goodness! This stuff is amazing, very moist, more like cake. Mine rose very well and, as my husband said, "This tastes like more!" I will add the full 3 Tbs of rum next time. I may also try the banana rum as someone else suggested, though, unfortunately I have to buy mine locally, not in the Caribbean ;-) The spiced rum sounds like a great idea for the glaze. I love reading all the ideas from other good cooks.
No cognac but used high quality premium banana rum I bought in the Caribbean. Call me a lush, but I added more rum. No words to describe how wonderful and moist. Eats like a cake more than a bread and the glaze is a must. Used the banana rum for that also and served it warm. Definitely an adult bread and a great use of overripe bananas. One I KNOW we will make again!
Best. Bread. Ever. I absolutely LOVE this banana bread. I've made it with both cognac and rum; which one you use is less important to the bread than it is to the glaze. Both liquors mellow and blend quite nicely into the bread, but in the glaze it really stands out, so use the one that is most tasty to you. (I agree with several other readers--"slightly boozy" is a bit of an understatement.) For an alcohol-free glaze you can sub low-fat milk for the liquor, but keep in mind the bread should be refrigerated with a milk glaze. (If this loaf lasts long enough to actually make it to the fridge. Which mine doesn't.) I've also omitted the vanilla and used fat-free vanilla Greek yogurt, because it's what I normally have on hand.
This was a really good banana bread. My knife was not entirely clean when I checked to see if the bread was done, but the top of the loaf looked like it was burnt, so I took it out. It is a nice moist bread, but when I make it again, I will be adding nuts.
Help!!!! Wondering what I have done wrong. I opened a new box of baking soda to make it. I only had Greek Yogurt so I used that instead. Mine only rises to 1.5 inches. Wondering if the banana mix didn't cool enough........Any thoughts? Also, my pan is a tad longer than the 9"