Bananas Foster Bread

If I were to tell you I've been under the weather a little bit, to try to explain my lack of posting the past week, that would be a great understatement! To be honest, I haven't felt this terrible in a very long time! I know in the long run, a week or two of being sick isn't too long, but while I'm here deep in the trenches of it all, it seems like never ending darkness. I've been trying to keep it low key around here so I can recover quicker but I'm a doer and a busy body and there's only so much time I can sit and do nothing.

That said, I told myself I would get this post up today. Period. I actually tried writing it the other day but my brain was too foggy and I couldn't think straight.




Now, let's get on with this bread. If you like banana bread, I think you're going to be blown away with this one. I totally love banana bread and used to make it often. Now that I use bananas in my smoothies I hardly ever have brown bananas on my counter to "take care of." However, a little while back I bookmarked some new and interesting banana bread recipes that I wanted to try, and I actually bought brown bananas at the store just to make bread. Twice. Last week I made banana bread three times, all different recipes, and this was my favorite.

I jokingly called this bread boozy banana bread because of the rum (extract in my case) that it calls for. But I love the rum flavor and think it goes great with the roasted banana flavor. With the sweet glaze you may not want to eat it for breakfast, but definitely save room for dessert!

Bananas Foster Bread
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 Tbsp. butter, divided
1-2 Tbsp. rum extract (If you wish, the original recipe called for 3 Tbsp. dark rum or cognac. In that case, omit the milk.)
1/3 cup plain yogurt
1/4 cup milk (cow's milk, almond, coconut)
1 large egg
1 1/2 cups whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. allspice
Cooking Spray
1/3 cup powdered sugar
1 tsp. rum extract (cognac or rum)

Preheat oven to 350 degrees F.

Combine banana, 1/2 cup brown sugar, 5 tablespoons butter and rum extract in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool slightly. Place banana mixture in a large bowl. Add yogurt, milk, remaining 1/2 cup brown sugar and egg. Beat with a mixer, or whisk, until well incorporated.

Combine flour and next 4 ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9x5-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 50-60 minutes or until a wooden toothpick inserted comes out clean. Remove from oven and cool 10 minutes in the pan. Remove bread from pan and cool on a wire rack.

For the glaze, melt remaining tablespoon of butter and combine it with the powdered sugar and 1 tsp. of rum extract. Add milk, if necessary to thin out. Drizzle over warm bread.

SOURCE:Adapted from Cooking Light

Linked to...
Recipe Swap Thursday @ Prairie Story
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