Meet the Sullivans: Bananas Foster Bread

February 23, 2011

Bananas Foster Bread

Prepare to meet your new favorite banana bread, Bananas Foster Bread. This is a Cooking Light recipe from their Best of Cooking Light special edition. This bread may be the best bread I have ever had in my life, no kidding.


Bananas Foster Bread 

1 1/2 cups mashed ripe banana
1 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


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.

Soon it will look like this. Remove from heat; cool.

 In a large bowl combine yogurt, remaining 1/2 cup brown sugar, and eggs. Add banana mixture and beat until combined. 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 banana mixture to flour 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.

For the glaze: Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread. I also added a little extra powdered sugar to top for extra flavor!

Usually I wouldn't add the glaze unless the bread was all going to be eaten in one night, but I thought I would try it out so I could tell you all exactly what works best, but honestly it still tasted good days later with the glaze on it. I think it soaked into the bread making it extra tasty. Although the bread includes rum as an ingredient, it doesn't have an alcoholic flavor to it. The rum simply adds to the spicy warmness of the banana bread.

I hope you try this recipe out! Enjoy !


Anonymous said...

Yum! Looks delicious!

Natasha said...

ummm yes i want to make this ASAP--yummy!! thanks for sharing my friend

Kendall Jones said...

I have had this recipe torn out of their magazine for forever! It sounds delicious and I can't wait to make it!

Gabriella said...

This looks so good! I have some ripe bananas so I think I am going to make it this weekend! Thanks for sharing! :)