This is my go-to banana bread recipe! The only change I make is using spiced rum instead of amber or gold rum - only because I always have spiced rum in the house. I also let the glaze cool a little bit before putting on the bread so it stays on the bread and doesn't run all over the plate.
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.
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 mad the brown butter glaze which was amazing. I kind of wish I could have tasted the caramelized bananas more but such is life. I used bourbon instead of rum. It still was wonderful!
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.
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.
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.
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.
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.
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'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.
100% A+ Scrumptious. This was an easy bread to make and my husband did a great job with the glaze.
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.
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.
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!
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!