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.
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
How to Make It
Preheat oven to 350°.
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.
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.
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!
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.
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.
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.
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!
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.
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