Bananas are a very beneficial fruit. They are cheap, easy to find, and contain nutrients that benefit our heart, digestive system, and weight loss goals. However, bananas are notorious for turning bad in the blink of an eye. The ugly dark brown spots on the peel are a sign of a mushy, overly sweet banana on the inside that very few find appetizing. As unappealing as an overripe banana may be, they are perfect for banana bread.
Banana bread is the perfect go to recipe for using up bananas that would otherwise go to waste. As much as I love the standard banana bread recipe, it can get repetitive rather quickly. This recipe, however, is an adult interpretation of the standard inspired by the famous bananas foster dessert.
Bananas Foster is a delightful dessert created by Owen Brennan of Brennan’s Restaurant in New Orleans, Louisiana. In the early 1950’s, Brennan asked his chef to create a dessert for the restaurant that included bananas because New Orleans was the major port of entry for the imported fruit at the time. Brennan wanted to showcase the fruit so Bananas Foster was born.
As a tribute to the New Orleans favorite, this recipe swaps out all of the granulated sugar for light brown sugar and cooks the mashed bananas in a blend of butter and dark rum. To give that extra boozy touch without having to set anything on fire, the bread is topped off with a glaze of even more butter and rum. Although banana bread is typically a breakfast accompaniment, this recipe is decadent enough to be served for dessert as well.
- This recipe only yields one loaf of bread. The loaf produces 16 servings with one slice for each serving. If you require more bread you can easily double the recipe.
- This bread freezes well but be sure to thaw the loaf thoroughly before adding the glaze.
Boozy Bananas Foster Bread
- 1 ½ cups Mashed Ripe Banana
- 1 cup Light Brown Sugar; packed & divided
- 6 tbsp. Unsalted Butter; melted & divided
- ¼ cup Dark Rum; divided
- 1/3 cup Plain Non-Fat Greek Yogurt
- 2 Large Eggs
- 6.75 ounces (1 ½ cups) All-Purpose Flour
- ¼ cup Ground Flaxseed
- ¾ tsp. Baking Soda
- ½ tsp. Salt
- ½ tsp. Ground Cinnamon
- 1/8 tsp. Ground Allspice
- 1/3 cup Powdered Sugar
- Preheat oven to 350°. Grease a 9 x 5 inch loaf pan with nonstick cooking spray. Set aside.
- Combine banana, ½ cup brown sugar, 5 tablespoons melted butter, and 3 tablespoons rum in a nonstick skillet set over medium heat. Bring mixture just to a boil then remove from heat to cool. Transfer cooled banana mixture to a large bowl. Add the yogurt, remaining ½ cup of brown sugar, and eggs. Beat with a mixer on medium speed until combined.
- In a small bowl combine the flour, flaxseed, baking soda, salt, cinnamon, and allspice. Add flour mixture to the banana mixture and beat until just combined. Pour batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in the pan on a wire rack. Remove bread from pan and place on the wire rack.
- Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar. Stir mixture until well blended. Drizzle over warm bread. Serve.
Weight Watchers: 8 Smart Points, 5 Points Plus, or 4 Traditional Points
RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS