Bananas sautéd in Cointreau add a special and super tasty twist to this greek yogurt Banana Bread!
Even though baking was how I first learned to cook, for a long time I didn’t bake that often. I felt like it took too much time and the results usually weren’t very healthy. But I’ve since learned that baking is really fun and often a lot of the time needed involves hands-off time then things are in the oven. This gives me time to do things like meal prep for the week or think about new recipes for the blog.
For this recipe, I wanted to create a somewhat less traditional version of banana bread, so cooked the bananas in a little Cointreau, which gives them great flavor and makes your kitchen smell wonderful while cooking.
Tips for Making Banana Bread
One of the secrets to keeping this banana bread moist is the addition of greek yogurt to the batter. This keeps it the right consistency without adding a lot of fat.
I should also mention that I prefer a slightly lighter banana taste, so if you just love bananas, you can add a second one to the recipe. No other changes are needed.
I typically use a stand mixer when baking as I think it just makes things easier, however, if you don’t have one you can use a hand mixer.
Storing & Serving Banana Bread
Banana bread will keep for about a week if you wrap it tightly and store it in the refrigerator. You can also freeze it if you want to keep it longer. To serve simply defrost if it’s been frozen and then microwave for about 15 seconds to warm it up a bit. Either way, wait until you are ready to eat it to add the glaze.
This makes the perfect dish for a Sunday brunch party, and also makes a nice afternoon snack with tea. I have a “thing” for afternoon tea, especially in the fall and winter!
Your kitchen will smell wonderful while this is baking so be ready to give this bread a taste as soon as you get it out of the pan!Print
Bananas sautéd in Cointreau add a special and super tasty twist to this Banana Bread!
- 1 1/2 cups All-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large ripe banana
- 5 tablespoons butter, divided
- 2 tablespoons Cointreau
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/3 cup plain greek yogurt
- 2/3 cup powdered sugar
- 5 teaspoons orange juice
- Preheat oven to 350 degrees. Spray a 9 inch loaf pan with cooking spray.
- Place flour, baking soda, baking powder, salt and cinnamons in a small mixing bowl. Mix well with a whisk and set aside.
- Slightly mash the banana with a fork. Place 3 tbsp (56g) of butter in a medium saucepan and heat over medium-low heat. Cook until the butter is melted. Add banana and Cointreau. Cook for 3-5 minutes, until slightly thickened and bubbling. Remove from heat and let cool slightly.
- Place brown sugar and 2 tbsp (28 g) butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until small, pea-sized chunks are formed. Add eggs, one at a time, beating until smooth after each addition. Scrape down sides of the bowl between additions.
- Add banana mixture and yogurt, beat until smooth. Slowly add the flour mixture and mix until well blended.
- Pour batter into the loaf pan. Bake for 40- 45 minutes until a knife comes out clean. Remove from oven and let cool for 10 minutes. Remove from pan and place on a wire rack and continue to cool.
- While loaf is cooling mix the powdered sugar and orange juice in a small bowl. Drizzle over slightly warm loaf. Slice and serve.
- Serving Size: 1 slice
- Calories: 283
- Protein: 5.3g
Keywords: Sunday brunch, quick bread
Updated. Originally published in October 2013.