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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Cooking Light. A yummy twist on regular banana bread! Ingredients:
1 1/2 cups ripe bananas, mashed (about 2 bananas) |
1 cup brown sugar, divided |
6 tablespoons butter, melted and divided |
1/4 cup cognac or 1/4 cup dark rum, divided |
1/3 cup plain fat-free yogurt |
2 eggs |
1 1/2 cups all-purpose flour |
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 |
cooking spray |
1/3 cup powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac/rum in a nonstick skillet. Cook over medium heat until mixture begins to bubble.
3. Remove from heat; cool. Place banana mixture in a large bowl.
4. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
5. Combine flour, flaxseed, baking soda, salt, cinnamon and allspice in a small bowl. Add flour mixture to banana mixture; beat just until blended.
6. 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.
7. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac/rum, and powdered sugar; stir until well blended. Drizzle over the warm bread.
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