bananas foster bread
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this delicious loaf has me convinced
bananas are meant to be cooked with butter, brown sugar, and cognac ALWAYS
bananas foster bread
Okay, so I have never really eaten bananas foster. I planned to when Ian and I were in New Orleans. Only then we decided to bring Charlie with us, and Brennan’s did not appear the place to take a baby to brunch.
It’s been on my list of things to try and make at home, but I don’t particularly care to create fire in the kitchen. Although, I bet the kids would get a kick out of it.
I don’t even know why I want to try it, I’m not really one for rum. It just sounds delicious.
So when I found a recipe in Cooking Light for bananas foster bread, well bread and I you know, we got a thing going on. I knew I had to try it. Again, I’ve never had the real deal, so I cannot say if it has a similar taste or not. What I can say is that I don’t ever want to eat bananas without first cooking them in butter, brown sugar, and cognac. I’m surprised they actually made it into the bread batter.
I adapted the recipe only slightly from this one in Cooking Light. It is easily the best banana bread I have ever made.
- 3 ripe bananas well mashed
- 1 cup of brown sugar, divided
- 4 Tbsp butter, melted
- 1/4 cup cognac (or rum)
- 1/3 cup 0% Greek yogurt
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 2 cups of flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- pre-heat the oven to 350 degrees
- spray bread pan with non-stick spray
- in a medium saucepan, combine the bananas, 1/2 cup brown sugar, butter, and cognac
- cook over medium heat until the mixture begins to bubble, remove form the heat and cool slightly
- to the cooled bananas add the yogurt, eggs,vanilla and remaining sugar
- stir in the flour, baking soda, salt, cinnamon, and nutmeg
- pour batter into the prepared bread pan, and bake for 1 hour
- cool in the pan 10 minutes, and then remove from the pan to continue cooling on rack
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