Photo: Hannah Whitaker; Styling: Tizana Agnello
Hands-on Time
31 Mins
Total Time
1 Hour 31 Mins
Serves 16 (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Angelicdra's Review

February 04, 2014
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.

portland's Review

June 02, 2014
nice texture, excellent taste. fine grain, browned butter adds a good buttery taste. in comparison, i made bananas foster bread, this recipe was far superior, although similar in ingredients.

Semiresponsive's Review

October 29, 2012
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!

amateurcook's Review

September 29, 2013
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.

CherylT's Review

May 06, 2014
I thought this recipe was just fine but more work than other banana breads and not worth the trouble. I skipped the glaze and maybe that's the amazing part but I thought the caramelizing step in the beginning didn't make it any better than other banana bread recipes that don't have that step. I also don't have a metal loaf pan and cooked it in a glass pan instead and even though the toothpick came out clean, it needed more cooking. I will go back to my previous, easier recipe.

MizMarlene's Review

October 16, 2012
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.

clintjosie's Review

September 27, 2012
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.

AmyB856's Review

September 18, 2012
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!

peanut3149's Review

July 27, 2013
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.

kvluv2cook's Review

April 17, 2013
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.