Bananas Foster Bread

adapted from Cooking Light

Ingredients

  • 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 (I used Meyer’’s Dark Rum) 
  • 1/3  cup  plain fat-free yogurt (I used sour cream)
  • 2  large eggs
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/4  cup  ground flaxseed (I used old fashion oatmeal that I ground in my mini food processor)
  • 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
  • a splash of heavy cream, optional 

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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  (I baked mine in 3 mini loaf pans.) coated with cooking spray. Bake at 350° for 1 hour (my minis took 28 minutes) 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.

4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; (I found the glaze too thick and splashed in some heavy cream to thin it out.) stir until well blended. Drizzle over the warm bread.
 
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