Bananas sautéd in Cointreau add a special and super tasty twist to this Banana Bread!
Even though baking was how I first learned to cook, for a long time I did not bake that often. I felt like it took too much time and wasn’t usually very healthy. But I’ve learned that baking is really fun and often a lot of the time spent is when then things are actually in the oven, so I do other things during that time like think up great new recipes during that time.
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. 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.
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! I prefer a slightly lighter banana taste, so if you love bananas, add a second one to the recipe.
Your kitchen will smell wonderful while this is baking so be ready taste as soon as you get it out of the pan!
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Bananas sautéd in Cointreau add a special and super tasty twist to this Banana Bread!
Ingredients
- 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 tbsp 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
- 1 teaspoon orange juice
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch loaf pan with cooking spray.
- Place the first five ingredients, flour through cinnamon, in a small bowl. Mix well with a whisk and set aside.
- Slightly mash the banana with a fork. Heat a medium saucepan over medium-low heat. Place 3 tbsp (56g) of butter in the saucepan and heat until melted. Add banana and Cointreau. Cook for 3-5 minutes, until slightly thickened and bubbling. Remove from heat and 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 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.
In the directions you mention adding yogurt but in the ingredients there is no yogurt listed. So how much yogurt and I am guessing plain.
Hi –
Sorry, oversight on my part – thanks for bringing it to my attention! It is 1/3 cup plain yogurt. Happy Cooking!
This looks so good! I bet the Cointreau really gives it a deep flavour! I love banana bread in any form! And the drizzle makes it that much more special!
Kait – The drizzle is really good, I love it on muffins and other baked things too
Oh yum! This sounds so good!
What a delicious idea to cook the banana with Cointreau…Sounds fantastic!
Oooo – I love this idea! I am excited to give it a try. Thanks!
I think that I am totally in love with this! I might use bourbon because that is the hub’s favorite but I am totally on board with ANY liquor in my banana bread…
Loving the idea of spiking the bananas before baking. Nice twist on a classic!
★★★★★
Thanks Chrisy!
This banana bread is most definitely splurge worthy! Very next baked goodie I’m going to make! oxoxo
Thanks Gwen, I hope you enjoy it!!
Oh I love the idea of adding the liquor – so clever! Yep there’s just nothing like a bit of baking fun. So glad you got back into it! Thanks for linking up with our Fabulous Foodie Fridays party xx
Now I’m sad that every banana bread I’ve ever made wasn’t drunk. Those poor little loaves – totally missed out. 😉 I love the sound of this bread – what a great touch to add the Cointreau! Will have to get my boozy baking on soon!
Banana bread spiked with Cointreau?! Yes please!! This looks fantastic!