This recipe was amazing. Most “healthier” versions of banana and pumpkin breads tend to be dry. This one is so moist and soft. There is a glaze I was supposed to put over the top but I decided that wanted to eat it warm with ice cream. Unfortunately, I need a new bread pan so I had to use my brownie pan. It still turned out great but next time I’ll make this so I can slice it up more traditionally.
If you want a bread that stays extra moist and has even more banana flavor use 3 ripe bananas instead of 1.5 cups (which is usually around 1.5 to 2 bananas). Just beware that this will make the bread very soft for the first day and almost soggy while it is still hot. On the other hand, it is perfect for baking ahead and eating the next day.
- 1 1/2 cups ripe banana – mashed
- 1 cup packed brown sugar – divided
- 5 Tbs butter – melted
- 3 Tbs cognac or dark rum
- 1/3 cup plain fat-free yogurt
- 2 large eggs
- 6 3/4 oz all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- Preheat oven to 350
- Combine mashed banana, 1/2 cup of brown sugar, butter, and cognac in a non-stick sauce pan. Cook over medium heat until mixture begins to boil. Remove from heat and transfer to a large bowl.
- In a separate bowl mix yogurt, eggs, and the other 1/2 cup of brown sugar. Beat them together and then add them to the banana mixture. Beat with a mixer at medium to incorporate.
- In a third bowl, weigh or spoon flour into dry measuring cups. Add the remaining ingredients to the flour. Mix them together and then add them to the banana mixture. Beat over low with the mixer until just blended. Pour the batter into a 9×5 pan that has been coated with cooking spray.
- Bake at 350 for 1 hour or until an inserted toothpick comes out clean.
For the Glaze:
- 1 Tbs melted butter
- 1 Tbs cognac
- 1/3 cup powdered sugar
Combine and drizzle over the bread while it is warm