Caramelized Banana Bread with Brown Butter Glaze #QuickBreadMonday

by cakeduchess on November 12, 2012 · 25 comments

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I can honestly say that we go through a lot of bananas over here. It’s a healthy snack and is wonderful in baking. I make a banana bread at least once a week and love to share them with my family and neighbors.


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They’re so easy to put together with such wonderful results. My kids prefer them their banana bread with chocolate chips. I prefer my banana bread without the chocolate and don’t mind if it has some nuts. My kids don’t like the addition of nuts so it’s usually avoided. 
I noticed that you all seem to enjoy baking quick bread recipes as much as I do:). The #TwelveLoaves bread baking project has been a fantastic addition to my site. It gets me to share a yeast type bread here with all of you the first Monday of every month. Some of you rise to the bread baking challenge and attempt a yeast bread and some of you share a delicious quick bread. *Our November #TwelveLoaves challenge is all about Autumn Fruits: Apples and Pears-Join us! November is National Bread Month:)
I love baking yeast breads and would do it every day if I could. Sometimes, a quick bread seems to fit in a little easier into my busy schedule. I’m going to try to share a quick bread recipe every Monday until I can keep up with it. There is a list a mile long from magazines I have and from some of your recipes that you’ve shared with #TwelveLoaves. The October 2012 Cooking Light magazine has 7 delectable quick breads. Let’s seem how many I can tackle in the next weeks in this quick bread series!;)You can find some fabulous recipes to add to your quick bread baking list.:)

Did you recently make an AMAZING quick bread? If you did, please link it up below! I want to see it!!

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To inaugurate this quick bread Monday series, I thought it would be fantastic to share a more luxurious banana bread. I adapted this recipe from Post Punk Kitchen that has been my go-to recipe for a long time. The Cooking Light version uses butter, eggs and buttermilk. My version is a little healthier without the eggs, rich buttermilk and I also incorporate some whole wheat flour. Cooking the ripe bananas in butter* deepens their sweet flavor. The glaze has a lovely nutty flavor from the almond milk and the melted butter* (I used Earth Balance margarine). If you have about an hour and 1/2 extra somewhere in your busy life, you have to try this delicious bread. It’s what I’m enjoying this morning with a hot cup of a coffee and a beautiful October breeze.

Caramelized Banana Bread with Brown Butter Glaze

Ingredients:

3 tablespoons butter, softened (I used Earth Balance soy free)
3/4 cup packed dark brown sugar
3 medium ripe bananas, sliced
1/2 cup fat-free buttermilk (I used almond milk with a teaspoon of apple cider vinegar)
3 tablespoons canola oil
2 tablespoons amber or gold rum
2 large eggs (2 Tbsp flax seed meal + 6 Tbsp warm water mix and set aside for 5 min)
2 cups all-purpose flour  (I used 1 cup whole wheat and 1 cup all-purpose flour)
3/4 teaspoon baking soda
1/2 teaspoon salt

Glaze:

1 Tablespoon butter (I used Earth Balance soy free margarine)
1/3 cup powdered sugar
2 teaspoons almond milk (or whatever milk you prefer)

Directions:
Preheat oven to 350°. Place a rack in the center of the oven.  Spray a 9 x 5 loaf pan with baking spray (or butter and flour) and set aside.

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, canola oil, rum and eggs (or flax eggs). Weigh or lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, whisk together 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 for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean.

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 milk, stirring with a whisk until smooth. Drizzle glaze over bread. Let stand until glaze sets.

Happy Baking! Add your recent delicious quick bread link below!:)

xo
Lora

{ 25 comments… read them below or add one }

Angie's Recipes November 12, 2012 at 2:51 pm

I haven’t baked any quick bread in a long while…well, I should.
Love your banana bread!

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Kate@Diethood November 12, 2012 at 3:11 pm

Ahhh I need this right now! I looove that you added that amazing glaze!
We also go through a loaf of banana bread on a weekly basis … I love the versatility of these quick breads.

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Shawn November 12, 2012 at 3:42 pm

Looks delicious…The brown butter glaze with banana bread is absolute genius!

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Kristina @ spabettie November 12, 2012 at 3:46 pm

I LOVE quick breads – especially banana and zucchini! I love that you make a banana bread every week – I would LOVE to be your neighbor! :)

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Kelly Senyei (Just a Taste) November 12, 2012 at 4:19 pm

This looks so moist and tempting! I absolutely love banana bread and always seem to have speckled bananas on hand to satisfy the craving. Yum!

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Carrian Cheney November 12, 2012 at 8:26 pm

Oh my yum, love love love banana bread, the glaze will make it even more addicting for me! Can’t wait to make it!

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Paula @ Vintage Kitchen November 12, 2012 at 8:27 pm

There can never be too many banana bread recipes. The glaze is just so incredibly sounding and looking! Gorgeous Lora!

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Laura (Tutti Dolci) November 13, 2012 at 1:51 am

Caramelized bananas and brown butter glaze – count me in! :)

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Maureen | Orgasmic Chef November 13, 2012 at 2:16 am

I’m one of the ones who loves quickbreads. Not only because they’re quick but also because they’re delicious with a cup of tea when buddies show up for a chat.

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Savory Simple November 13, 2012 at 3:21 am

If we are what we eat, I’m a banana. Seriously, I eat them every day! such a great snack. And I love anything with brown butter so this sounds fantastic all around.

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everydaymaven November 13, 2012 at 4:36 am

I am loving the ingredients – those are all of my stables (EB and almond milk). I need to get a mini bottle of rum and make this!

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Lisa November 13, 2012 at 5:34 am

How do you spell heavenly? Caramelized Banana Bread with Brown Butter Glaze! OH, god..that was so corny, but it looks so good, I don’t know what to say, I just want to stare at it :) xoxox

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Swathi Iyer November 13, 2012 at 10:12 pm

Banana bread looks yumm. You know Iam always looks forward to banana bread recipes, My house favorite dessert.

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Roxana | Roxana's Home Baking November 14, 2012 at 3:56 am

I love the texture of a quick bread but i prefer making a yeast one. There’s something about waiting for the dough to rise.
Your caramelized banana bread sounds delicious Lora. I need to buy some extra bananas just so I can have some leftover around :)

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Jen Laceda | Tartine and Apron Strings November 14, 2012 at 6:22 am

You had me at ‘brown butter’ – hehehe! Seriously, this needs to be eaten by ME now!

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Helene Dsouza November 14, 2012 at 7:45 am

I was already staring at your banana bread earlier in google+. I love baking with yeast too, but here we have been going through difficulties to succeed with the humidity. But I am intending to try soon again. =) Wish me all the best, maybe I ll have a chance soon to take part in the fun as well!

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Jamie November 14, 2012 at 12:41 pm

Mmmm another great take on a classic! The “caramelized” sounds fantastic!

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Jessica @ Portuguese Girl Cooks November 14, 2012 at 2:49 pm

Brown butter? I’m all over this one. I adore quick breads, one of my favourites! Your banana bread looks amazing!

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Magic of Spice November 14, 2012 at 8:55 pm

What a delightful quick bread…love them!

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Addie K Martin November 15, 2012 at 12:05 am

Yum, this banana bread looks awesome. I have a sweet potato banana pecan muffin that I make that’s essentially a quick bread made in a muffin tin. So delicious! :)

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kitchen flavours November 15, 2012 at 2:19 am

Hi Lora, Your banana bread looks wonderful! I can just imagine the aroma in your kitchen when this bread is in the oven!
I have just linked a lovely orange quick bread. Thank you for hosting and have a nice day!

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Munatycooking November 15, 2012 at 3:50 am

I’m thinking, why aren’t you my neighbor. Banana and brown butter, I’m so making this today.

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Lisa {Authentic Suburban Gourmet } November 16, 2012 at 3:35 am

Just saying brown butter – you had my attention. This looks delicious!!!!

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Erin @ Dinners, Dishes, and Desserts November 19, 2012 at 2:02 pm

What a delicious quick bread. Love all the flavors together!

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Paula November 23, 2012 at 4:51 pm

Banana breads get baked often around here too but as yet, not with brown butter. A must try for sure!

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