I wanted to create a somewhat less traditional version of banana bread, so I came up with this, which is nice as a side for a Sunday brunch party, and also makes a nice afternoon snack with tea. I prefer a slightly lighter banana taste, so if you love bananas, add a 2nd one to the recipe.
1 1/2 C. All-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp Penzeys ground cinnamon
1 large ripe banana
5 tbsp butter, divided
1 1/2 tbsp Cointreau, divided
1/2 C dark brown sugar
2 large eggs
1/3 C plain yogurt
1/3 C powdered sugar
1 tsp orange juice
Preheat oven to 350 degrees. Spray a 9 inch loaf pan with cooking spray.
Place the first five ingredients, flour through cinnamon, in a small bowl. Mix well and set aside.
Slightly mash the banana with a fork. Heat a medium sauce pan over medium low heat. Place 3 tbsp (56g) of butter in the sauce pan and heat until melted. Add banana and 1 tbsp cointreau. Cook for 3-5 minutes, until slightly thickened. Remove from heat and cool slightly.
Place brown sugar and 2 tbsp (28 g) butter in a large bowl (I prefer to use a stand mixer). Beat on low speed until small, pea sized chuncks are formed. Add eggs, one at a time, beating until smooth after each addition. Add banana mixture and yogurt; beat until smooth. Slowly add the flour mixture and mix until just blended.
Pour batter into the loaf pan. Bake for 35- 45 minutes until a toothpick comes out clean. Remove from oven and let cool for 10 minutes. Remove from pan and place on a wire rack and continue to cool.
While loaf is cooling mix the powdered sugar, 1/2 tbsp Cointreau and orange juice in a small bowl. Drizzle over slightly warm loaf. Slice and serve.
Recipe notes: As I’ve mentioned in other posts, my preference for herbs and spices are Penzeys, however you can substitute any ground cinnamon.