Sunday, October 31, 2010

Bananas Foster

Bananas Foster Bread

This is an adult version of banana bread and makes a magnificent dessert. I’m hooked on bananas foster and the flavor of this bread was a lot like the bananas foster recipe I have made for four decades.

It’s got a little bit of a boozy glaze to it so don’t try it for breakfast.

P.S. I also piled a little ice cream and caramel on top and it was delicious.

Bon Appetit!
• 1 1/2 cups mashed ripe banana

• 1 cup packed brown sugar, divided

• 6 tablespoons butter, melted and divided

• 1/4 cup cognac or dark rum, divided

• 1/3 cup plain fat-free yogurt

• 2 large eggs

• 6.75 ounces all-purpose flour (about 1 1/2 cups)

• 1/4 cup ground flaxseed

• 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
1. Preheat oven to 350°.

2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac 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.

3. 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 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.

4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.

                                                                                                Photo by Becky Luigart Stayner
Bananas Foster

Here is the recipe from New Orleans's Brennan's Restaurant and was created in the 1950s. I have made this recipe for countless dinner parties and also just for me when I am dressed in my blue fuzzy PJ's in the middle of winter.

Whenever the sweet treat craving hits you, this one satisfies every time.
Yield: 8 servings (serving size: 1/4 cup ice cream, 2 banana pieces, and 2 tablespoons sauce)

• 4 medium bananas

• 1/4 cup butter

• 1 cup packed brown sugar

• 1/4 cup crème de banana (banana liqueur)

• 1/2 teaspoon ground cinnamon

• 1/4 cup dark rum

• 2 cups vanilla low-fat ice cream
Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.

Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Serve.