Sunday, November 14, 2010

Bananas Foster Bread

I love banana bread. This is a tasty variation, with my own twist, courtesy of Cooking Light. Enjoy!
  • 1 1/2  cups mashed ripe banana (about 2)
  • 1 cup packed brown sugar, divided
  • 6  tablespoons butter, melted and divided
  • 1/4  cup cognac, dark rum, or brandy divided
  • 1/3 cup plain fat-free yogurt or buttermilk (or buttermilk substitute*)
  • 2  large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2  teaspoon  ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8  teaspoon  ground allspice
  • Cooking spray
  • 1/3  cup  powdered sugar
1) Mash bananas.
2) Put bananas, half a cup of brown sugar, three tablespoons of alcohol and five tablespoons of butter in a saucepan over medium heat.
3) Mix flour, salt, baking soda and spices in a separate bowl.
4) Stir banana mixture occasionally until butter is melted and mixture begins to bubble.
 5) Pour banana mixture into bowl. Add eggs, remaining sugar, and yogurt.
6) Add gradually to wet ingredients
7) Pour into loaf pan.
8) Bake for 50 minutes or until a knife comes out clean.
9) Remove from oven and allow to cool.
10) Melt remaining tablespoon of butter in a microwave-safe cup. Add a tablespoon of cognac/rum/brandy and 1/3 cup powdered sugar. Pour over warm bread.

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