Caramelized Banana Bread with Brown Butter Glaze #QuickBreadMonday

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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

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