A New Kind of Banana Bread
Caramelized bananas, a touch of rum, and a browned butter glaze- this ain’t your mama’s Banana Bread! Thanks to an amazing article in Cooking Light, the promise of fewer calories/more indulgence, and just the right amount of ripe bananas, I was on my way to some pretty delicious banana bread. A few smart techniques brings this banana bread to the next level. Instead of mashing bananas and mixing them in, they are cooked with brown sugar and butter until caramelized. The mixture will get thick as it cooks for a couple minutes and will smell amazing. The bananas will start to break down too. After about 4 minutes, set aside and let cool for about 10 minutes. Meanwhile mix together the wet ingredients and dry ingredients.
Tip: An easy way to mix together the wet ingredients is in the measuring cup to dirty up as few dishes as possible!
Mix the banana mixture in an electric mixer until smooth-ish. Then add the wet and dry ingredients, starting and ending with the dry.
Pour into 3 smaller dishes or a 9×5 bread pan that have been sprayed with Pam. Bake for 1 hour for the 9×5 and about 40 minutes for the smaller pans.
Bake until a toothpick inserted into the bread comes out with just a few crumbs attached. Let cool and make the glaze!
The glaze is beyond easy to make. Melt a tablespoon of butter on the stove until it starts to brown. Remove from heat and add 1/3 cup powdered sugar, and 2 teaspoons of half and half.
A piece of banana bread is the perfect way to mop up any remaining glaze. ;-)
I just about ate a whole mini loaf- oops! The banana bread is amazing. Moist, full of flavor and so delicious. I would recommend eating it warm!
Caramelized Banana Bread with Browned Butter Glaze
From Cooking Light October 2012.
4 tablespoons of butter (split between bread and glaze)
3/4 cup packed 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
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Baking spray with flour for the pans.
1/3 cup powdered sugar
2 teaspoons half and half
Preheat oven to 350 degrees.
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add brown sugar and bananas. Stir occasionally and let cook for about 4 minutes until the mixture is thick and caramelized. Remove from heat and let cool for 10 minutes.
Mix together the wet ingredients (buttermilk, canola oil, rum, eggs). And the dry ingredients (flour, baking soda, salt) in separate bowls.
In an electric mixer, mix the banana mixture on medium speed until somewhat smooth. Add the dry and wet ingredients alternating, starting and beginning with the flour.
Pour into prepared pans and bake 1 hour for a 9×5 and about 40 minutes for 3 smaller baking pans. A toothpick inserted into the center should come out with only a few crumbs attached when they are done. Set aside to cool.
Make the glaze by melting one tablespoon of butter until starting to brown. Remove from heat and add powdered sugar and half and half. Stir to combine. Pour over banana bread and enjoy!