Saturday, October 9, 2010

Bananas Foster Bread

Yield: 16 servings (serving size: 1 slice)


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.

(  I cooked this recipe in the crockpot on high for 2 hours and turned to keep warm for 2 hours. I then made the glaze after the bread cooled. It cooked perfectly.)

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