A great afternoon…cooking through magazines

I can’t help but mess with a recipe.  My husband says it is impossible for me to make the exact same dish twice.   He is correct.

I was able to spend yesterday afternoon just relaxing and looking through magazines for inspiration.  I was intrigued with the multiple banana bread recipes in the October issue of Cooking LightThere were three variations on a basic recipe, and I was most taken with the “Banana Foster Bread.”

I decided to try the recipe by attempting to follow the recipe as exactly as I could and then substituting pumpkin for the bananas.  (I thought the cognac and the spices would go well with pumpkin.)

I did follow the recipe pretty exactly, but I could not find really ripe bananas at the store.  To improvise, I sliced the bananas (just like you would for real Bananas Foster) and sauted them like the recipe directed.  (I used three sliced bananas which I figured equaled about 1 1/2 cups.)

MMMM...what a great aroma!

Then, I very carefully poured the hot mixture into a blender and very carefully pureed the mixture.  I let it cool to room temperature before I finished the recipe.

I really encourage you to check out the link to this recipe .  Amazingly enough, it is remarkable how stuff comes out when you follow the recipe.  The “Bananas Foster Bread” is a keeper.

Inevitably, I decided to change it up.  I used pumpkin instead of the bananas, skipped the sauteing, added less cognac and less sugar.  Here are my revisions for “Pumpkin Foster Bread”:

1 1/2 cups pureed pumpkin
1/2 cup packed brown sugar
5 tablespoons butter, melted
1/8 cup cognac or dark rum, divided
1/3 cup plain Greek yogurt
2 large eggs
1 1/2 c. flour
1/4 cup ground flax seed 
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Preheat oven to 350°.

Place pumpkin, brown sugar, butter, and cognac in the bowl of a stand mixer.  Mix to combine.  Add yogurt and eggs.  Beat with a mixer at medium speed.

Combine flour and remaining ingredients in a small bowl. Add flour mixture to pumpkin mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.

For glaze, combine 1 tablespoon melted butter, 1 tablespoon cognac, and 1/3 cup powdered sugar; stir until well blended. Drizzle over the warm bread.  (I highly recommend the glaze!)

Finished pumpkin bread with glaze---ready to eat!

This recipe is a keeper, too; however, I really need to work on the name.  It is a bit moister and denser than the banana bread.  Both are sure tasty, though.

Pumpkin on FoodistaPumpkin
Bananas on FoodistaBananas

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