Bananas Foster Bread
(makes 16 1-slice servings)
1 1/2 c. mashed ripe bananas
1 c. packed brown sugar, divided
6 Tbsp. butter, melted and divided
1/4 c. cognac or dark rum, divided
1/3 c. plain fat-free yogurt
2 large eggs
6.75 oz. all-purpose flour (about 1 1/2 c.)
1/4 c. ground flaxseed
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1/3 c. powdered sugar
Preheat oven to 350F.
Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac or rum 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. Beat with a mixer at medium speed.
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. Pour batter into a 9x5-inch loaf pan coated with cooking spray. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cook 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac or rum, and powdered sugar; stir until well blended. Drizzle glaze over the warm bread.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 5.8g
Saturated fat 3g
Dietary fiber 1.5g