Posted by: marthabernie | September 25, 2014

CARAMELIZED BANANA BREAD with Browned Butter Glaze

Almost everyone loves Banana Bread.  I think people make it so often because we almost always have ripening or over ripe bananas on hand that we don’t want to throw away!  Here is a recipe I came across recently in Cooking Light magazine which is a little different from the more typical recipes.  The bread itself is a little lighter than most (fewer calories) but the flavor is fantastic!


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

Preheat oven to 350 degrees F.  Melt 3 tablespoons butter in a large skillet over medium-high heat.  Add brown sugar and bananas; saute 4 minutes, stirring occasionally.  Remove from heat and cool ten minutes.  Place banana mixture in a large bowl.  Beat with a mixer at medium speed until smooth.

Combine buttermilk with oil, rum and eggs.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda and salt.  Add flour mixture and buttermilk 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 degrees F for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging.  Cool for ten 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.

NOTE:  I gave up using Baker’s Joy quite some time ago because I find it hard to clean off many of my baking pans.  For this recipe, I used a loaf shaped parchment paper type liner.  I bought these at Ballymaloe in Ireland but am sure they must be available  here in the US as well.  The loaf slides right out of the pan and the paper liner looks like the loaf came from the bakery!


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