All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
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 compliments, "I love the buttery banana-cognac flavor in this moist treat. It feels decadent enough to be a dessert."