Caramelized Banana Bread with Browned Butter Glaze

From the moment Will was born, I was kind of dreading last week. Not because anything bad was supposed to happen, but because I knew it was going to test my limits as a work-at-home mom and that it was going to officially define the new normal for our family with a new baby. At first, it was just going to be me flying with a 2-month-old by myself to Denver and back for a speaking engagement with Sara.

And then we added the book launch in Salt Lake City.

So on Wednesday, Will and I flew to Salt Lake. And I missed my connection in Houston. And I used the credit the airline gave me for the missed connection to purchase a salad to eat on the plane. And I left it in the airport. And the airline lost my luggage. And by the time I got to my hotel on Wednesday night, there was literally nowhere I could eat, so the girl at the front desk mercifully opened the gift shop where I purchased this for dinner: 

When I woke up on Thursday morning, my luggage was still missing. And we had to be to the book launch by 10:00, so Sara and I went to Target and I told her to pick something out for me because I lack the ability to make decisions when I’m lactating. True story.

On Thursday night, United, Delta, and I played all sorts of games trying to figure out where my luggage was. Tricia, the amazing Delta agent, finally tracked it down in a town an hour away at someone else’s house (bet they thought they were winning the jackpot with the giant duffel  bag only to be disappointed to find it full of diapers, burp cloths, and Target shoes).

On Friday morning, I felt like the luckiest girl in the world to have my bag back just in time to fly to Denver.

On Friday night, I broke my front tooth while eating dinner. The night before our speaking engagement.

Luckily, the rest of the trip was relatively uneventful, and I made it home on one piece by Sunday afternoon, but it is currently Tuesday night and I’m still fairly shell-shocked by the whole experience. I wish I had a fairy godmother to wash, fold, and put away all my laundry, do my dishes, make me go to sleep, cook me food, and ensure I have enough time and patience for my children.

But alas, I don’t. But after being gone for so long, I did have an unread issue of Cooking Light and a bunch of overripe bananas. So, in the absence of a fairy godmother, you know what makes everything okay?

Banana bread. Specifically, caramelized banana bread with browned butter glaze. You cannot go wrong.

For the bread, you’ll need butter, bananas, dark brown sugar, vanilla or rum extract (or real rum), salt, baking soda, canola oil, eggs, and flour.

Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside. (These pans really are the best.)

Slice the bananas. Set aside.

Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.

Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.

Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.

Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it.

(Check out how gorgeous the crown on this bread is…foolproof, I swear!)

Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.

To prepare the glaze, you’ll need the remaining 1 tablespoon of butter, 1/3 cup powdered sugar, and 2 teaspoons of milk or half and half.

In a small saucepan or skillet, melt the 1 tablespoon butter over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread

and allow the glaze to set before slicing.

Supposedly makes 16 slices (ha).

Print
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Caramelized Banana Bread with Browned Butter Glaze

  • Author: Our Best Bites
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Description

Sweet banana bread with a rich, brown butter glaze.


Ingredients

4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 tablespoons rum (optional; can be replaced with 12 teaspoons rum extract or 12 teaspoons vanilla extract)
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half


Instructions

Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.

Slice the bananas. Set aside.

Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and sauté for about 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.

Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.

Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.

Pour the batter into the prepared baking pan. Bake for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.

To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant. (Careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing.


Keywords: quick breads, banana bread, dessert

 

 

Don’t forget!  We’ve got a couple of book signings this weekend:
Boise, Idaho: Saturday September 22, 11:30am-1pm.
Deseret Book Store, Boise Idaho (that’s the store on Overland, not Eagle Road)

Baton Rouge, Louisiana:  Friday September 21, 7 pm.
Barnes and Noble 7707 Bluebonnet Blvd, Baton Rouge

*Disclaimer: This post contains affiliate links.

67 comments

  1. Im glad you just post this. I have some over ripe bananas that i keep saying i need to make banana bread with. Well i will be making this TONITE!!

  2. Oh my…I’m glad you made it home in one piece. Sounds like you had an adventure! I <3 banana bread. Your post, my dear, looks amazing.

  3. I made your chocolate zucchini bread a few weeks ago, and while I have a favorite banana bread recipe already…well…let’s just say that I TOTALLY TRUST you and will make this for my family (it can’t hurt that this has WAY less oil and sugar in it–also I only have three bananas and my recipe needs six!) LOVE the idea of a brown butter glaze, THANK YOU for posting in spite of your terrible, horrible, no good, very bad week!!

  4. Oh, you poor thing! Whenever I see a picture of you guys I always think “I bet they never could have imagined all of this when they first started out!” I am sure that you have been stretched and blessed farther than you ever thought! Congratulations, I just got my copy!

  5. I’m so sorry you had all of those misfortunes!!! What a way to spend a few days. 🙂 Glad you made it home safe with your litte one. Flying with a newborn alone would have put me over the edge. You go girl. 🙂 Hope you enjoy a much calmer week. It was so fun to meet both of you gals at the book signing the other day. It’s such a beautiful book. Congratulations again!
    ~Jamie

  6. I totally love the (ha!) at the end of your recipe. Yup–gotta agree with you there. I’d be lucky if it lasts 16 minutes at our house!

    Thankfully you made it home safely, and now can catch up. Life sure can throw things in our paths to challenge us.

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