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This moist, tender bread has all the flavors of New Orleans’ famous dessert. And the rum-flavored glaze on top’s amazing! —Christen Chalmers, Houston, Texas
This recipe is:
Healthy
Diabetic Friendly
Subscriber Exclusive
Nutritional Facts 1 slice equals 189 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Bananas Foster Bread in Healthy Cooking December/January 2012, p36
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Feb. 21, 2012 by thunder2009
I followed the recipe but used spiced rum which we had on hand. Came out great and mother in-law wanted recipe for a card club gathering next week.
Reviewed on Feb. 17, 2012 by DViola
This was great. I made it for the family. My 19 month old just loved it.
Reviewed on Feb. 16, 2012 by peacelovehellokitty
i forgot, i did however take out the flaxseed because we didn't have any, I just substituted flour for it.
My whole family loved this bread! The next time I make it again I will add more rum for flavor and more bananas. But overall with the exact recipe it was very good.
Reviewed on Jan. 14, 2012 by tommypoo
I love this recipe!! Healthy for you and and full of flavor; you just can't go wrong with this banana bread!
Reviewed on Jan. 13, 2012 by maggie2375
Very nice recipe. A different take on banana bread. I didn't have plain yogurt so I just used vanilla yogurt. I was just wondering if this freezes well.
Reviewed on Dec. 28, 2011 by interpretermom
It was very moist and everyone ate it up. We had it for dessert.
Reviewed on Dec. 11, 2011 by autumnjewel
This bread was so delicious, my husband loved it. I substituted the yogurt with fat-free sour cream because I didn't have the yogurt on hand. This bread was so moist and the texture was tasty. This bread will be added to my recipes for gift-giving as well. I will definitely make this again.
Reviewed on Dec. 08, 2011 by pcronk
Could it be made without the flaxseed? Would you just add extra flour?
Reviewed on Dec. 07, 2011 by corky collis
So moist! Very Good
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