This is the best banana bread recipe. With a little pat of butter, these bananas foster bread slices and muffins are addictive. I use very ripe, brown bananas (of frozen bananas), light rum, brown sugar to make a caramelized banana foster flavor, and gives additional depth to the bread.
Adapted from Cooking Light
- 1 1/2 cups mashed ripe banana
- 1 cup packed brown sugar, divided
- 5 tablespoons butter, melted and divided
- 1/8 cup light rum, divided
- 1/3 cup plain fat-free yogurt
- 2 large eggs
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- Cooking spray
Preheat oven to 350°. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons 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. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a loaf pan coated with cooking spray or muffin tins. Bake at 350° for 1 hour (for a large loaf), 30-40 minutes for muffins. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.