Saturday, October 9, 2010

This bread is BANANAS... B-A-N-A-N-A-S.

Before you start, I'm well aware that I have been a delinquent blogger so there is no need to remind me ;) At least I have a decent excuse... The photography business that the husband and I started has taken off like gangbusters leaving little to no free time. But fear not! Today starts our "off" season so I shall be back to my food blogging ways with a vengeance. You've been warned.

To kick us off right, I want to share with you the most AMAZING banana bread that I've ever eaten. The husband is typically not a fan of banana bread so he was a bit hesitant to try this one at first. But then I told him that there was delicious dark rum in the bread. And he managed to woof down a piece like there was no tomorrow.

Without further ado, I present to you Bananas Foster Banana Bread. Moist. Decadent. Rich. And shockingly a recipe that I adapted from Cooking Light.

Enjoy :)

Bananas Foster Banana Bread
(adapted from Cooking Light)

4 ripe bananas, mashed
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup dark rum, divided
1/3 cup plain fat-free yogurt
1 large egg
1 1/2 cups all-purpose flour
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 dark rum 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 egg. Beat with a mixer at medium speed.

Lightly spoon flour into dry measuring cup; 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.

Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.

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