IT'S FINALLY FRIDAY and I'm going BANANAS

Happy Friday my dear readers!
So, I had it all planned out... My husband was going to be attending a course at the local university and was supposed to be there until 9 p.m. Monday- Wednesday so in an attempt to accomplish something I usually don't have time for I went out and bought all my ingredients to make banana bread! Well, wouldn't you know it Robby got out early everyday and I found myself never being able to do it! No big deal though, I much rather get to spend my evenings with him than spend them baking... This weekend though, I will be setting aside time to do some baking.... I hope....
And what kind of blogger would I be if I didn't share the recipe!?! So today’s “Tasting” is one of my favorite banana bread recipes ever and with the end of summer upon us (Thank God because this non-stop heat and humidity is killing me) and the start of holiday season around the corner I can't think of a better recipe to get us in the mood.
It’s moist and soft with the right amount of crunch from the walnuts with a sweet, rich flavor from the glaze …and satisfies my sweets cravings in a relatively healthy way and let's be honest, who doesn't love a nice slice of banana bread for breakfast with a nice hot cup of coffee!?!

 

 Ingredients

• 5 tablespoons butter, cubed
• 1 cup packed brown sugar, divided
• 1-1/2 cups mashed ripe bananas
• 3 tablespoons dark rum
• 1-1/2 cups all-purpose flour
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1/3 cup fat-free plain yogurt
• 1/4 cup walnuts
• GLAZE:
• 1/3 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 tablespoon dark rum

Directions

• In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool.
• In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture, walnuts and remaining brown sugar. Stir into dry ingredients just until moistened.
• Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16 slices).