I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Wednesday, November 10, 2010

Bananas Foster Bread

Who likes bananas coated in rum??? I DO! Cooking Light had so many good looking bread recipes in their last issue, if only we had time to make them all!  I decided to make the bananas foster bread after I ended up with two uneaten, black bananas.  This recipe came together so quickly! I made the rum/banana/sugar mixture while we were making dinner (I think it was the same night as the Salmon and caramelized leek night).  After dinner I threw it all together and baked it in the toaster oven.  The bread tasted more like regular banana bread, but it did have a hint of that bananas foster flavor.  The glaze for this also calls for rum, and quite frankly, tastes like a shot of sugary icing when you mix it together. This is boozy! I will say though that after one day with the glaze you couldn't even taste the booze anymore.  Which I think for me set the taste back a bit. I liked the combination of fresh glaze and bread; for me it really tasted like bananas foster.

This recipe calls for flaxseed. I got mine at trader joe's whole and ground it in the mini prep food processor.

This recipe is probably not recommended if you have little humans running around, I don't think they are supposed to have alcohol. Translation: you can make this, just don't feed it to your kids. :)

As of today's post, 17 people gave it an average rating of 5 out of 5! 

Recipe by Maureen Callahan, Cooking Light, October 2010

Yield: 16 servings (serving size: 1 slice)


  • 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.

Nutritional Information

Calories: 194
Fat: 5.8g (sat 3g,mono 1.5g,poly 0.9g)
Protein: 2.9g
Carbohydrate: 31.1g
Fiber: 1.5g
Cholesterol: 34mg
Iron: 1.1mg
Sodium: 181mg
Calcium: 32mg

No comments:

Post a Comment