I had some bananas that were beginning to brown so naturally I decided to make banana bread. I had all the ingredients available to make this bread, though I used some coconut rum from the Bahamas instead of dark rum (and it turned out fine). This was super quick, super easy, and super tasty. I probably would bake it for a little less time because the bottom of my bread was pretty dark by the time it was ready, but otherwise this is a good way to use up some bananas. And rum, of course.
Oh! Also, I didn't have flaxseed, because who does? so I used 1/4 cup whole-wheat pastry flour. Totally the same thing, right?
Bananas Foster Bread
Cooking Light, October 2010
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 3/4 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
1/3 cup powdered sugar
Preheat oven to 350°.
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.
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.
Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.