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
Caramelized Banana Bread with Browned Butter Glaze
- 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 1–2 teaspoons rum extract or 1–2 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
I love banana bread and loved seeing you guys in Dener!
Ha ha when I first looked at this I was in a bit of a hurry so I scrolled down without reading to see what was in the ingredients. The first picture I thought was the ingredients and was like what the heck!! When I had more time I actually read the post. Thought is was funny though.
I was so excited when I glanced at the recipe title, quickly scrolled down and saw the picture with oreos. I thought, wow I never would’ve thought of oreos in banana bread but oreos make everything better and I love all of your recipes so it must be delicious! Imagine my disappointment when I actually read the post and realized no oreos in the bread:) That’s what I get for not reading it to begin with. Oh well, I will definitely still make the bread!
I now understand why you were holding back smiles at TOFW. You were great, and your baby is adorable. Glad you made it home without any more unwanted excitement.
so making this!
i HATE bananas (I rarely use the word hate) but LOVE banana bread~
I buy bananas to let them blacken so I can freeze them and save them for a baking day.
thanks for the inspiration to change up my everyday~
I’m going to the store to buy some bananas just to hide them from my boys so they get ripe enough to make this. Think it will work in muffin form?
Seriously, I just ate a piece of banana bread when I read this post! This looks like a good recipe though, I might have to put grandma’s banana bread recipe away for a bit to try it! (I don’t think grandma would’ve minded!) I also like the “ha” at the end too! Who wants a paper-thin slice of banana bread? Not me!!
I was literally groaning and gasping as I read about your trip. Lost luggage? A chipped tooth?! (what were you eating?!) What a nightmare, but at least you seem to find some comedy in it. After the fact at least. I think both you gals are amazing for balancing all the things you do. And for bringing such delicious food into so many homes. Figuratively speaking, of course. 🙂 I just made your banana pecan muffins yesterday, and I can’t wait to try this recipe!
Yum! Did you use the rum, rum extract or vanilla extract in the bread? I have 3 frozen bananas that I have been wanting to use up for banana bread- thanks for the awesome recipe :0)
I used vanilla. I’m not a huge fan of the flavor of rum, so I skipped it, but I can see how it would be kind of bananas foster-y. 🙂
Making it today – I have rum leftover from a dish I made awhile back – so I might use it. Or I might do the vanilla. All I know is I’m super excited to make it (I had a rough week, but nothing in comparison to your travel experience…)!
The banana bread looks over-the-top delicious. And your trip, well… it is amazing how before we had kids we thought we knew what stress was. And then we had one kid so that we could learn how easy we had it when we had no kids. And then we have a second so that we can learn how easy it was when we only had one kid… and so on. 🙂 Feelin’ for ya.
Oh man! I just used all our ripe bananas yesterday to make banana bread! Guess I’ll have to wait till the next ones get ripe to try this recipe! It looks really yummy!
That is an out of this world travel story…bad things come in three’s right? So hopefully, the bad luck is over. Can’t wait to make this banana bread.
You *broke* your front tooth??? How did you manage the logistics of that? I mean, that’s crazy anytime, but while traveling, it has got to be a nightmare.
It was awesome. I was eating a super crunchy, thin-crust pizza and I overestimated the amount of force I needed to bite through it. The kicker is that I can’t get into the dentist until tomorrow, so I’ve been trying to keep my mouth closed, less someone think I’m the crazy snaggletoothed woman… 🙂
Oh, that’s how. Bummer! 🙁 Okay – disregard my question.
Oh, man. I’m so sorry for the headache and trouble. For what it’s worth, I often wonder how you both “do it all!” Seriously. A family and a business. It’s enough to make dinner, let alone blog about it and take pictures along the way. Your work is appreciated! (P.s. making tuna noodle casserole from the new cookbook tonight)
Speaking of bananas…read the reviews on this banana slicer sold on Amazon.com. It will make you forget your traveling woes. Seriously funny stuff!
http://www.amazon.com/Victorio-Kitchen-Products-Banana-Slicer/dp/B001F5STWU/ref=sr_1_2?ie=UTF8&qid=1348086697&sr=8-2&keywords=banana+slicer
Love you guys!! Loving the potato leek soup from the new book. And love your coconut lime banana bread so much … Don’t know if I can break away!! I’m blown away by your talent … And real life stories 🙂
Ironically I was just looking for a banana bread recipe here on Sunday. Thank you for the inspiration.
Oh my heavens!! I can’t believe your travel story!! And with a newborn?! Seriously, how did you even begin to keep your sanity? I’m amazed.
Oh, and this banana bread looks awesome. I was a little hesitant when I saw that it was “just a banana bread” recipe that was posted for today but was pleasantly surprised! I love the twist on it with the caramelized bananas. Yum!
Wow Kate, what an adventure you had with your little guy. I’m glad you made it home safe and sound. That banana bread looks amazing!
What an adventure travel is at times…This Banana Bread looks so good..I’m going to go get some bananas in just a little while…thanks for sharing. Oh, and by the way, my new book did have some sticky pages—but, sorry, there’s no way I’m taking it back–I just “unstuck” them and it’s fine—I don’t want to be without it for one minute while they work on getting me another…hee, hee…thanks so much!!!
OHhhhhhh! I’m going to have to try this recipe! It’s a must! I’ve even got a ton of ripe bananas sitting on my counter! xoxo
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!!
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.
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!!
I am a banana bread fiend, and love this idea. Will totally try this recipe with my next batch of forlorn bananas 🙂
Yum! I just made your chocolate swirl version a few weeks ago and have been thinking about it ever since!
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!
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
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.
oh yes!!!!looks delish. think this would be good for a bake sale, that will be outside?