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Rating: 4.5 stars
61 Ratings
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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.

Maureen Callahan
Recipe by Cooking Light October 2010

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

194 calories; fat 5.8g; saturated fat 3g; mono fat 1.5g; poly fat 0.9g; protein 2.9g; carbohydrates 31.1g; fiber 1.5g; cholesterol 34mg; iron 1.1mg; sodium 181mg; calcium 32mg.
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