Drunken Banana Bread

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.