WHAT?!?! Don’t look at me like that.
I just say the things that you’re too afraid to think. And you know it.
Besides, we can all agree that holidays are just better with a drunk uncle in the corner. That’s a scientifically proven fact. So scientifically proven that we should probably discuss it at lab meeting next week. I’m putting it on the agenda.
And to think, the leading scientific journal in the world (Nature) said this week that biomedical research was at a standstill. Puh-leeeze.
I mean…just look at this groundbreaking work I’ve been doing! A light and healthy banana bread that doesn’t taste light and healthy at all in the slightest…and that will make your Easter brunch infinitely more palatable.
Nobel Prize kind of stuff. Fo’ sho.
For real, though. This banana bread is majorly tasty and oh so moist! If you’re really worried that it tastes too alcoholic, I promise that it doesn’t. The way one of my coworkers described it is that, while it doesn’t quite taste like rum, it tastes like what rum makes bananas taste like. (More delicious. Obvi.) Yes, she said this after getting tipsy off it eating it. Which is why it makes so much sense.
My point being…that if you want a show-stopping banana bread for Easter or just about any brunch/breakfast/dessert. This is your loaf, right here.
I love GIVEAWAY!! Fridays. They’re the best.
So remember a few months ago when I told you about Eat Your Books? Basically, it’s a website that has indexed tons of cookbooks and, now quite a few blogs, by recipe. So once you register for the site (for a meager amount of dollars a month), you can tell it the names of all of the cookbooks you own or blogs you read and then use it to search them all by ingredient, recipe type, course, occasion, etc. Given how many cookbooks I own, I have no time to sort through them all when I want to find a recipe for whatever ingredient I have on hand on any given day, but this site makes it so.much.easier. I use it at least three times a week. And, trust me, no one is paying me to say that.
A few months ago I also mentioned that Eats Well With Others was going to be indexed on Eat Your Books and…it is finally DONE! So if you’re already an Eat Your Books member, then you should go and add it to your bookshelf IMMEDIATELY. Also, if you look on my sidebar, you’ll find a handy dandy tool that will allow you to use Eat Your Books to search my blog by ingredient, recipe type, etc. I like my little Google search widget…but the Eat Your Books one is much more efficient. I promise.
Now, onto the GIVEAWAY!! To celebrate my blog finally being indexed, Eat Your Books is offering a FREE lifetime membership to one lucky reader! So, if you want to enter, all you have to do is leave a comment telling me what your favorite Easter brunch recipe is. Do it.
Bananas Foster Bread
Serves 16, adapted from Cooking Light
- 1 1/2 cups mashed banana (about 3)
- 1 cup packed brown sugar, divided
- 6 tbsp butter, melted and divided
- 1/4 cup dark rum, divided
- 1/3 cup nonfat or reduced fat buttermilk
- 2 large eggs
- 6 3/4 oz AP flour (about 1 1/2 cups)
- 1/4 cup whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- cooking spray
- 1/3 cup powdered sugar
- Preheat the oven to 350. In a small nonstick skillet, combine the mashed banana, 1/2 cup brown sugar, 5 tbsp butter, and 3 tbsp rum. Stir together, cooking over medium heat, until mixture starts to bubble. Remove pan from the heat and let cool. Place the cooled mixture in a large bowl and stir in the buttermilk, remaining 1/2 cup brown sugar, and eggs. Beat with a mixture at medium speed until well combined.
- In a separate bowl, combine the flour, whole wheat flour, baking soda, salt, ground cinnamon and ginger, whisking together until well mixed. Add the flour mixture to the banana mixture and beat until just incorporated.
- Coat a 9×5-inch loaf pan with cooking spray. Pour batter into loaf pan and bake for 45 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes in the pan, then remove to a wire rack.
- While the bread is still warm, whisk together the remaining tbsp melted butter, 1 tbsp rum, and 1/3 cup powdered sugar until well-blended. Drizzle over the bread.
This blog post has been promoted by Cooking Light! For more healthy delicious recipes of theirs, click here.