Saturday, October 2, 2010
Boozy Banana Bread or Banana Bread Fit for a Pirate
The recipe itself is very easy to put together. Except the part where I had to let the heated banana mixture cool- I'm really not that patient. Luckily, I had studying to keep me occupied! The upside was being able to cut into the banana bread while it was still warm (because I hate waiting for things to cool, but I always do if the recipe says so). That just gave me a thought- baking is all about rules, just like the law, and I'm taking classes to become a paralegal so I can work with the law. Interesting...
Bananas Foster Bread
from Cooking Light October 2010
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tbsp butter, melted and divided
1/4 cup rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
6.75 oz all-purpose flour (about 1 1/2 cups)
1/4 cup ground flax seed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/3 cup powdered sugar
1. Preheat oven to 350 degrees F.
2. Combine banana, 1/2 brown sugar, 5 tbsp melted butter, and 3 tbsp of 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.
Posted by Rachel Sedaker at 12:02 PM