Have you guys met Maranda from Jolts & Jollies? A month or so ago she blogged about making apple butter and in her post she mentioned having more jars of it that she knew what to do with. In my comment to her I might have
begged mentioned that I would happily take a jar off her hands. Lucky me; she immediately emailed asking for my address and not too long after I received a package from her with TWO jars of homemade apple butter and a Cooking Light magazine loaded with banana bread recipes. Now if you know me at all, you know I love me some bananas so, that was a welcomed surprise. :) I immediately called Maranda to thank her for the package and during the course of our conversation she mentioned wanting to make this bread. I quickly flipped and found the recipe for myself and concurred that it did look and sound good.
Jumping ahead a couple of weeks…during an exchange of texts Maranda said that she had made the bananas foster bread and that it was really good. Not to be left banana breadless I quickly resolved to make the bread myself and we agreed to blog about it together this Friday (today!). Sorry, I’m so late Maranda!
This isn’t your mama’s banana bread. It has ground oatmeal, allspice, and dark RUM in it. Definitely stuff not found in your everyday banana bread and to top it off it has a dark rum glaze that’s poured over it while still warm from the oven.
I made several changes to the recipe but Maranda on the other hand stuck to it so hop over and see what she thought of her bananas foster bread.
Bananas Foster Bread,adapted from Cooking Light
- 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 (I used Meyer’’s Dark Rum)
- 1/3 cup plain fat-free yogurt (I used sour cream)
- 2 large eggs
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed (I used old fashion oatmeal that I ground in my mini food processor)
- 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
- splash of heavy cream, optional
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 (I baked mine in 3 mini loaf pans.) coated with cooking spray. Bake at 350° for 1 hour (my minis took 28 minutes) 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; (I found my glaze too thick and added a splash of heavy cream to thin it out.) stir until well blended. Drizzle over the warm bread.
Truth…all the adults that tried the bread said it was very good but my three were not impressed. More for me then! :)