How do you make banana bread better? Add booze, of course! This recipe is a “lightened up” version, but the bananas cooked in brown sugar, butter, and rum will make you forget that it’s a bit healthier than your typical banana bread.
Heather at Hezzi-D’s Books and Cooks hosted this month’s What’s Baking Challenge: Bread! I can’t wait to see what the other ladies have baked up!
Whip up a batch of this goodness for breakfast or brunch and win over the heart of everyone who takes a bite. Valentine’s Day is coming up (nudge nudge nudge)!
Bananas Foster Bread
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup dark rum, divided
1 teaspoon vanilla extract
1/3 cup plain fat-free Greek yogurt
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar
- Preheat oven to 350°. Lighting coat a 9×5-inch loaf pan with cooking spray and set aside.
- Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick pot. Cook over medium heat until bubbly; remove from heat and let cool. Stir in vanilla extract, yogurt, remaining 1/2 cup brown sugar, and eggs. Beat until well combined.
- In a separate bowl, combine flour, flaxseed, baking soda, salt, cinnamon and allspice. Whisk together until blended. Carefully pour dry ingredients into wet ingredients and stir until just combined. Pour batter into prepared loaf pan. Bake for 1 hour or until a wooden toothpick inserted into the center comes out clean. Plan pan on a wire rack until cool enough to handle. Remove bread from pan and place on wire rack.
- Combine remaining 1 tablespoon melted butter, 1 tablespoon rum, and powdered sugar; whisk until smooth. Drizzle over the bread. Serve warm or at room temperature.
slightly adapted from Cooking Light