I’ve Got A Special on Bananas: Bananas Foster Bread

20 May

I had a special on bananas.

A banana bread bake-off thus ensued.

Alongside my go-to Peanut Butter Banana Bread, my fellow baker friend Amy and I also decided to try out Cooking Light Magazine’s Bananas Foster Bread.

I think the consensus was that we both have a new go-to favorite banana bread recipe. Let’s just say that if it includes rum in the recipe, it is already a winner 😉

Bubbly Bananas, Dark Rum, Butter, and Brown Sugar Goodness

This Bananas Foster Bread is packed with good-for-you ingredients like nonfat plain yogurt, ground flaxseed, bananas, and cinnamon and allspice. There is an appropriate balance of butter and brown sugar to tenderize and sweeten the bread just the right amount. And the smell of the warm rum mixture is simply to die for.

Oh yes, and after baking, an easy glaze of more rum, powdered sugar, and 1 tablespoon of butter is poured over the warm bread.

Amy and I have decided that we loved the edges of the bread because they taste just like French Toast soaked in a boozy batter. Ooo yeah baby!

I’ve had such a great day hiking, eating lunch from my favorite sandwich shop at the top of Mt. Tam, and baking my now two favorite banana bread recipes with my good friend Amy.

Left: Bananas Foster Bread Right: Peanut Butter Banana Bread

Bananas Foster Bread

makes 1 loaf

From Cooking Light Magazine


  • 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
  • 3/4 cup walnuts, chopped
  • Cooking spray
  • 1/3 cup powdered sugar


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.

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. Stir in the walnuts. 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.

4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.

Maureen Callahan, Cooking Light

Nutrition Information:

Serving (1/16th of a loaf=1 slice)

  • Calories: 194
  • Fat: 5.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.9g
  • Carbohydrate: 31.1g
  • Fiber: 1.5g
  • Cholesterol: 34mg
  • Iron: 1.1mg
  • Sodium: 181mg
  • Calcium: 32mg


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