Cooking Light staffers divulge their all-time favorite healthy banana bread recipes. By: Text: Kim Cross and Cooking Light Editors
Photo: John Autry and Randy Mayor
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze. Test Kitchen Director, Vanessa Pruett praises, "I love the buttery banana-cognac flavor in this moist treat. It feels decadent enough to be a dessert."
Like most banana breads, this recipe freezes well. Just be sure to slather on the glaze after you've thawed the loaf.