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!
Bananas Foster Bread
Photo: John Autry; Styling: Cindy Barr
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)
More From Cooking Light
Amount per serving
- Calories: 194
- Fat: 5.8g
- Saturated fat: 3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.9g
- Protein: 2.9g
- Carbohydrate: 31.1g
- Fiber: 1.5g
- Cholesterol: 34mg
- Iron: 1.1mg
- Sodium: 181mg
- Calcium: 32mg
- 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
- 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.
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