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)

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

Preparation

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