Rating: 4.5 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light October 2012

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Credit: Hannah Whitaker; Styling: Tizana Agnello

Recipe Summary

hands-on:
31 mins
total:
1 hr 31 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

190 calories; fat 6.3g; saturated fat 2.3g; mono fat 2.7g; poly fat 1g; protein 3g; carbohydrates 30.5g; fiber 1g; cholesterol 30mg; iron 1mg; sodium 173mg; calcium 26mg.
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