This is an adult version of banana bread and makes a magnificent dessert. I’m hooked on bananas foster and the flavor of this bread was a lot like the bananas foster recipe I have made for four decades.
It’s got a little bit of a boozy glaze to it so don’t try it for breakfast.
P.S. I also piled a little ice cream and caramel on top and it was delicious.
Bon Appetit!
• 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.
Bananas Foster
Here is the recipe from New Orleans's Brennan's Restaurant and was created in the 1950s. I have made this recipe for countless dinner parties and also just for me when I am dressed in my blue fuzzy PJ's in the middle of winter.
Whenever the sweet treat craving hits you, this one satisfies every time.
Yield: 8 servings (serving size: 1/4 cup ice cream, 2 banana pieces, and 2 tablespoons sauce)
• 4 medium bananas
• 1/4 cup butter
• 1 cup packed brown sugar
• 1/4 cup crème de banana (banana liqueur)
• 1/2 teaspoon ground cinnamon
• 1/4 cup dark rum
• 2 cups vanilla low-fat ice cream
Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Serve.
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