Bananas Foster Bread

I am picky about the bananas I eat. I prefer a little green tinge to the bananas I consume for breakfast or a snack. Randy is less discerning. (Read less picky, if we're honest.)

But, I still seem to end up with bananas ripening on the counter, 90 percent of the time. So I'm always in search of new ways to use ripe bananas. Is it any wonder that banana bread recipes seem to jump out at me on blogs? I don't think so.

I saw this recipe on Ashley's Kitchen Meets Girl blog. She's the Wichita blogger who hosts What's in Your Kitchen Wednesday, and I've never found a "dud" when I've used her recipes. (That's why I am so particular about the recipes I share on Kim's County Line. I don't want someone who tries something from here to have a bad experience. If the recipe isn't good, I don't share it here.)

This recipe also appealed to me because it has flax seed. Now I'm not one to believe in "miracle" or "trendy" ingredients, but a little extra nutrition in a sweet quick bread can't hurt, can it? I also substituted white, whole wheat flour for the all-purpose flour in this recipe.

Ground flax seed. I purchased mine at Smith's Market in Hutchinson, but it's available at a bulk food store or health food store, as well as larger grocery stores.

The recipe also called for Greek yogurt. Greek yogurt is the new "IT" ingredient, but I didn't have any in the fridge. So I just substituted light banana cream pie yogurt, and it turned out great.

Enjoy!

Bananas Foster Bread

Adapted from Kitchen Meets Girl blog

1 1/2 cups mashed ripe banana (about 3 medium)
1 cup brown sugar, divided
6 tbsp. butter, melted and divided
1/4 cup dark rum, divided (see below)
1/3 cup banana yogurt (or Greek yogurt)
2 large eggs
1 1/2 cups white whole wheat flour (or all-purpose flour)
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

Preheat oven to 350 degrees. Spray loaf pan(s) with cooking spray. You may use one 9- by 5-inch pan or three smaller loaf pans, depending on your preference.

Combine banana, 1/2 cup brown sugar, 5 tablespoons of butter and 3 tablespoons of rum in a non-stick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. (If you don't cool it, you could end up with scrambled eggs when you do the next step.) Place banana mixture in large mixer bowl. Add yogurt, remaining 1/2 cup brown sugar and eggs. Beat with mixer at medium speed.

Combine flour, flax seed, baking powder, baking soda and spices in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into one 9- by 5-inch loaf pan or three smaller loaf pans which have been coated with baking spray.

Bake at 350 degrees for 1 hour for large loaf or 25-30 minutes for smaller loaves. (Be sure and check the loaves to make sure they are done. A toothpick inserted into the center of the loaf should come out clean. All ovens are different). Remove from oven; cool 10 minutes in pan on wire rack. Remove bread from pan and place bread back on wire rack to cool completely before icing.

For icing: Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon of rum and powdered sugar. Stir until smooth and well blended. Drizzle over cooled bread.

Note:  I know some people would prefer not to use the alcohol and that's fine. You could substitute 3 tablespoons of milk and add some rum, butter or vanilla flavoring. FYI: In the bananas foster mixture, you are heating the mixture so that the alcohol cooks off and just the flavor remains. In the icing, you may substitute rum, vanilla or butter flavoring.

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I am linked today to Ashley's What's In Your Kitchen Wednesday. Check out all the other yummy links for tried-and-true tested recipes.

Here are some of my other favorite ways to use ripe bananas:

 Byers Banana Bread

This recipe is my go-to banana bread recipe. I've made it dozens of times, as my tattered Byers United Methodist Church recipe book can attest.

 Coconut Banana Bread

 Reese's Peanut Butter

 Banana Bread