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Categories:
bananas brown sugar butter cognac yogurt eggs flour ground flax baking soda salt ground cinnamon ground allspice cooking spray powdered sugar
Viewed: 78 - Published at: 4 years agoIngredients
- 1 12 cups ripe bananas, mashed (about 2 bananas)
- 1 cup brown sugar, divided
- 6 tablespoons butter, melted and divided
- 14 cup cognac or 14 cup dark rum, divided
- 13 cup plain fat-free yogurt
- 2 eggs
- 1 12 cups all-purpose flour
- 14 cup ground flax seed
- 34 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon ground cinnamon
- 18 teaspoon ground allspice
- cooking spray
- 13 cup powdered sugar
Method
- Preheat oven to 350.
- Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac/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.
- Combine flour, flaxseed, baking soda, salt, cinnamon and 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.
- Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac/rum, and powdered sugar; stir until well blended.
- Drizzle over the warm bread.
