Bananas Foster Bread

A grown-up twist on banana bread!  When my husband and I got engaged, we stayed at this awesome bed and breakfast in Maine and were served Bananas Foster French Toast which was delicious.  We had told my mother-in-law about it and recently she came across this recipe (I think it might be from Cooking Light magazine, but I'm not certain) and had to share it with me.  It sounded pretty good, so I figured I give it a try.

The recipe is pretty easy and I was impressed by the subtle flavor from the rum and a slight nuttiness provided by the flax seed.  I've never baked with flax before, so I wasn't sure what to expect.  I would not be tempted to skip the glaze on this one--it provides a nice level of sweetness coupled with bit of rum flavor.  It's a pretty thin glaze, so you don't end up with an overpowering sugar shock, just a subtle enhancement.

Bananas Foster Bread

Ingredients

1 1/2 cups mashed ripe bananas (about 4 small to medium bananas)

1 cup packed brown sugar, divided
6 Tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain or vanilla fat free yogurt
2 large eggs
6.75 ounces flour (about 1 1/2 cups--but I used the weight measurement)
1/4 cup ground flax seed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar, sifted

Combine banana, 1/2 cup brown sugar, 5 Tablespoons butter and 3 Tablespoons rum in a nonstick skillet or pot.

Cook over medium heat until mixture begins to bubble.  Remove from heat and 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.

Weigh flour or lightly spoon flour into dry measuring cups and level with a knife.

I had to grind my flax seed, which took a while in the mini processor because it's so fine to begin with.

Combine flour, flax seed, baking soda, salt, cinnamon, and allspice in a small bowl.

Add flour mixture to banana mixture and stir to combine (the recipe suggests using the mixer, but I did this by hand).  Pour batter into greased 9 x 5 inch loaf pan.  Bake at 350 degrees F for 1 hour.

Remove from oven and cool in pan on wire rack for 10 minutes.

Remove loaf from pan to complete cooling wire rack.  Hint: put a flexible cutting mat under the wire rack.

Combine remaining Tablespoon of melted butter, remaining Tablespoon of rum and powdered sugar.

Stir well until blended and smooth.

Drizzle over warm bread (the flexible cutting mat will catch any over flow to aid in clean up).

Makes 1 loaf.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

Pin It