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.
