Caramelized Banana Bread with Browned Butter Glaze

Caramelized Banana Bread with Browned Butter Glaze Recipe
Photo: Hannah Whitaker; Styling: Tizana Agnello
A few smart techniques take banana bread to the next level: Cooking ripe banana slices in butter deepens the sweet banana flavor, while browned butter gives the glaze nutty richness.


Serves 16 (serving size: 1 slice)
Total time: 1 Hour, 31 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 31 Minutes
Total: 1 Hour, 31 Minutes

Nutritional Information

Calories 190
Fat 6.3 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1 g
Protein 3 g
Carbohydrate 30.5 g
Fiber 1 g
Cholesterol 30 mg
Iron 1 mg
Sodium 173 mg
Calcium 26 mg


4 tablespoons butter, softened and divided
3/4 cup packed dark brown sugar
3 medium ripe bananas, sliced
1/2 cup fat-free buttermilk
3 tablespoons canola oil
2 tablespoons amber or gold rum
2 large eggs
9 ounces all-purpose flour (about 2 cups)
3/4 teaspoon baking soda
1/2 teaspoon salt
Baking spray with flour (such as Baker's Joy)
1/3 cup powdered sugar
2 teaspoons half-and-half


1. Preheat oven to 350°.

2. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Place banana mixture in a large bowl. Beat with a mixer at medium speed until smooth.

3. Combine buttermilk and next 3 ingredients (through eggs). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool on wire rack.

4. Melt remaining 1 tablespoon butter in a small, heavy saucepan over medium-high heat. Cook 3 minutes or until butter begins to brown; remove from heat. Add powdered sugar and half-and-half, stirring with a whisk until smooth. Drizzle glaze over bread. Let stand until glaze sets.

Julianna Grimes,

Cooking Light

October 2012
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