Caramelized Banana Bread with Browned Butter Glaze

  • AmyB856 Posted: 09/18/12
    Worthy of a Special Occasion

    I just made this, and it was the best banana bread that I have EVER made. I used bourbon rather than the rum called for in the recipe. Otherwise, everything is just as printed. I am not sure if there will be any left for the kids when they get home from school/practice!

  • MrsDana Posted: 09/25/12
    Worthy of a Special Occasion

    100% A+ Scrumptious. This was an easy bread to make and my husband did a great job with the glaze.

  • BlueeyedSara7 Posted: 09/25/12
    Worthy of a Special Occasion

    Moist bread with excellent flavor. I did make a couple of substitutions: one for nutritional value and one out of desperation. I replaced 3/4 of the all-purpose flour with white whole-wheat flour and the rest of the all-purpose flour with ground flaxseed. Also, I was shocked to realize that I was out of rum so I used hazelnut liqueur instead. :-) I suspect that the liqueur complemented the nuttiness of the browned butter better than the rum but I plan on making the bread again and next time I will try it with the rum. FOLLOW-UP: Made the recipe again with rum and while it's just as good, I think that I will stick with the hazelnut liqueur in the future.

  • gunnercade Posted: 04/26/13
    Worthy of a Special Occasion

    My new favorite banana bread recipe. I added bourbon instead of rum, and added raisins. I also skipped the glaze, and it was still terrific (I'll try the glaze next time). This is much better than my previous favorite.

  • lindaheins Posted: 09/16/12
    Worthy of a Special Occasion

    Just made this, and there is barely any left to take a photo! My son, who is more of a pumpkin bread guy rather than a banana bread guy, let me know this is the "most awesome, gourmet bread you've ever made, Mom!" I'm sure I've made a more gourmet bread, but he probably never ate those! Absolutely no substitutions, perfect as is. I split the batter into 2 smaller pans - to give one away - and baked for 30 min, toothpick came out clean. 5 Stars!

  • Semiresponsive Posted: 10/29/12
    Worthy of a Special Occasion

    I thought this was a very good (and moist) banana bread. I didn't think the carmelized flavor came out too much and would love to attempt that again with a flambe with banana liquor. I think that would make the carmelized flavor more pronounced. I think this bread was made, though, by the glaze. The browned butter makes it taste like caramel and it was amazing! Took this to work as breakfast for a Monday morning meeting and it was inhaled!

  • Sueconnell Posted: 09/19/12
    Worthy of a Special Occasion

    Wow, great texture and flavor. Everyone raved. Was going to omit the glaze but it really made it perfect. This will be my go to banana bread recipie.

  • clintjosie Posted: 09/27/12
    Worthy of a Special Occasion

    I made this last night as a side to go with pork chops. First off I skipped the glaze so it wasn't so "desserty." The other substitutions are as follows: used all WW pastry flour, for the rum I used 1 tbsp of brandy and 1 tsp vanilla extract, upped the soda to 1 tsp, used 1% milk with a little vinegar in it (it's what I usually use instead of buttermilk), topped the bread with the nuts instead of mixing them in. I absolutely loved it and so did my kids (they want the rest in their lunches today). My husband prefers a heavier bread apparently, but that is what I usually don't like about banana bread, this texture was very light and the crumb was perfect. It also had a very delicate banana flavor, generally I find banana bread a little too overwhelming. I think I'll make it again this weekend and try it with the glaze.

  • MizMarlene Posted: 10/16/12
    Worthy of a Special Occasion

    I've made this recipe 3 times, each time adding or substituting something a little different. First time I made it, I didn't have any half and half. I used caramel flavored coffee creamer and it was perfect. The second time I added chopped walnuts to the batter and it was perfect still. The third time I made it, I added dark mini chocolate chips and a drizzle of caramel sauce on top. This is my 'go to' banana bread recipe. The suggested 1 hour baking time is too long for my oven. The first time baking this bread, I set my timer to 50 minutes and the edges got a little too brown. The last two times I reduced the baking time to 45 minutes, and the result was much better.

  • kvluv2cook Posted: 04/17/13
    Worthy of a Special Occasion

    Delicious! I added nutmeg, pecan oil and half cup pecans to the batter - my husband LOVES nuts. Also used banana flavored rum. Instead of buttery sugary (and probably very delicious) glaze, I topped the bread with a mixture of cinnamon and another cup of pecans.

  • peanut3149 Posted: 07/27/13
    Worthy of a Special Occasion

    I didn't make any modifications, and the recipe turned out great. Very moist. The caramilized glaze makes this more dessert-like than snack or breakfast.

  • amateurcook Posted: 09/29/13
    Worthy of a Special Occasion

    Very moist and tasty. Cooking the bananas made them soft. The glaze didn't really add anything to the recipe so we will leave it off next time as it flaked off anyway. Will make this again.

  • Angelicdra Posted: 02/04/14
    Worthy of a Special Occasion

    This was really moist. I made a few adjustments based on previous reviews. I Used one cup of AP flour. 1/2 cup of whole wheat flour, 7/8 cup of ground flax seed, 1/8 cup self rising flour. Added vanilla essence and hazelnut liquor to the cooled banana mixture. Omitted the brown butter glaze but was still delicious.

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