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Bananas Foster bread from Cooking Light Magazine, October 2010 (page 125) by Maureen Callahan

  • ground allspice
  • bananas
  • ground cinnamon
  • Cognac
  • yogurt
  • all-purpose flour
  • brown sugar
  • ground flaxseeds

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Notes about this recipe

  • Eat Your Books

    Can substitute dark rum for Cognac.

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Reviews about this recipe

  • Eats Well with Others

    This banana bread is majorly tasty and oh so moist! If you're really worried that it tastes too alcoholic, I promise that it doesn't...it tastes like what rum makes bananas taste like.

    Full review