'This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.'
This lovely bread is from the kitchens of  chrismukkah and includes diabetic variation instructions.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/4714136/

THIS is a recipe I have been wanting to try since forever...and Im also a sucker for banana bread in general!

Taken from the October 2010 issue of Cooking Light...rated mature for the booze mmkay?

~ For any and all sugars in this recipe, if you happen to be diabetic, again, use Splenda (and especially Splenda for baking), NOT Equal! And instead of the bananas themselves...a good couple of jarred pureed bananas for babies, it works just as well :3

Ingredients:

1 1/2 cups mashed ripe banana
1 cup packed dark brown sugar, divided
6 tablespoons unsalted butter, melted and divided
1/4 cup cognac or dark rum, divided (I used the rum as pictured here)
1/3 cup plain fat-free yogurt (I used 2% fat...sue me :P)
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed (you can find this in a regular food store, but if not, try your local health food place)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar

To make:

1.) Preheat oven to 350 degrees

2.) Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac/rum in a non-stick skillet (I used just a regular small cooking pot, I'd go with that, just to keep all the ingredients contained)
Cook over medium heat until mixture begins to bubble. Remove from heat and cool, place mix in a large bowl. Add yogurt, remaining 1/2 cup sugar, and add in the eggs. Beat together until well mixed.

3.) Weigh or lightly spoon flour into dry measuring cups; level with a knife. (No, you do not really need to do this, just get your measuring cup as is and level it off if there is any extra!) Combine flour and next five ingredients (all the way up to the allspice) in a separate bowl.

Add flour mixture to the banana mixture; beat just until blended. Pour batter into a 9 x 5 inch loaf pan pre-coated with cooking spray. Bake at 350 degrees for one hour or, until you can insert a tooth pick into the loaf and it comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove from pan and put on rack/plate.

4.) And in that SAME cooking pot...not washed out yet, since I wanted to save some of the banana rum goodness...combine the remaining 1 tablespoon butter, 1 tablespoon cognac/rum and powdered sugar on low to medium low heat (at most) to melt it all. Stir until well blended, then just spoon it over the bread...

Enjoy :D

Please fave and comment on the original submission here: http://www.furaffinity.net/view/4714136/