Caramelized Banana Bread with Brown Butter Glaze

It seems I’m always on the hunt for a new banana bread recipe. I’m sure I’m not the only one who ends up with overripe bananas and hates to see them go to waste. So, I am constantly collecting recipes and thinking of some twist to put on banana bread.

With my most recent batch of overripe bananas, I looked through my banana bread recipe collection and settled on this one that features both caramelized bananas and a brown butter glaze. And, a little rum for good measure. Around here, all of that combined is pretty much irresistible.

Caramelized Banana Bread with Brown Butter Glaze | Bake or Break

I am amazed that I had never caramelized bananas before now. It’s so simple and adds so much flavor. All you need are three ingredients and about five minutes. I am already imagining the possibilities of those amped-up bananas in other delicious things.

The glaze is not required, but I highly recommend it. I’ve been a bit obsessed with brown butter recently. I hope you don’t mind. It’s such a simple step that makes a big flavor difference. I do offer one little bit of advice when you make the glaze. It doesn’t take long to brown such a small amount of butter, so stay close to the stovetop or you may go from browned to burned before you know it.

With caramel, rum, and brown butter, this banana bread is a bit more decadent than most. It may be better suited for a coffee break or even dessert than for breakfast. But, that works for me.

Caramelized Banana Bread with Brown Butter Glaze

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Yield: 12 to 14 servings

Caramelized Banana Bread with Brown Butter Glaze

Ingredients

    For the bread:
  • 3 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3 medium ripe bananas, sliced
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 3 tablespoons canola oil
  • 2 tablespoons rum
  • 2 large eggs
  • For the glaze:
  • 1 tablespoon unsalted butter
  • 1/3 cup confectioners' sugar
  • 2 teaspoons half-and-half

Instructions

To make the bread:

Preheat oven to 350°. Grease a 9"x 5" loaf pan.

Place butter in a skillet. Melt over medium-high heat. Add brown sugar and bananas, and cook for 4 minutes, stirring occasionally.

Remove from heat. Cool 10 minutes.

Transfer cooled banana mixture to a large bowl. Using an electric mixer on medium speed, beat until smooth.

Whisk together flour, baking soda, and salt. Set aside.

Combine buttermilk, canola oil, rum, and eggs in a large bowl.

Add the flour mixture to the banana mixture in 3 or 4 portions, alternating with buttermilk mixture. Mix just until combined.

Transfer batter to prepared pan. Bake 1 hour, or until a pick inserted into the center comes out with moist crumbs.

Cool bread in pan on a wire rack for 10 minutes. Then, remove bread from pan to a wire rack to cool completely.

To make the glaze:

Place butter in a small saucepan. Cook over medium-high heat until it begins to brown.

Remove butter from heat. Add confectioners' sugar and half-and-half. Whisk until smooth.

Drizzle glaze over bread. Allow to stand until the glaze sets.

Notes

Recipe adapted from Cooking Light.

http://www.bakeorbreak.com/2013/11/caramelized-banana-bread-with-brown-butter-glaze/

23 Comments

  1. Erin @ The Spiffy Cookie November 14, 2013 Reply

    Oh wow I’ve never had a caramelized banana bread. I am actually one of those people that has to buy bananas in extreme excess in order to have enough brown ones to bake with, because I eat them every day!

  2. That glaaaaaze!! LOVE this!

  3. Jamie@Milk 'n' Cookies November 14, 2013 Reply

    Caramel, rum, and brown butter?! This sounds incredible! I didn’t know there was any way to make banana bread MORE decadent, but you’ve definitely done so. Can’t wait to try this next time I have some overripe bananas!

  4. Oh my goodness! Caramelized bananas AND rum?! And the glaze looks outrageous. Yummmmm!

  5. Linda November 14, 2013 Reply

    You always have me sold with “brown butter” in the title. I gave some of the brown butter blondies to my bus driver and the next time I saw him he was like “what was IN those cookies???” HAHA Between browned butter and raw cacao nibs, people tend to think I am some kind of wizard with baking. The caramelized bananas just make this one go over the top too. Can’t wait to try it!

  6. kerry November 14, 2013 Reply

    This is in the oven as I write. I didn’t have any rum so substituted Buttershotz and vanilla paste. Making this for hubby. Though I’m not a fan of banana bread, I have to tell you, it smells pretty fantastic!! Thanks for the recipe! :)

  7. This is like banana bread on steroids. Really wonderful, delicious steroids. I used up my ripe bananas in a batch of banana flax muffins last night, but you can bet I’ll be trying this recipe the next time I have ripe bananas looking for a purpose!

  8. Joanne November 14, 2013 Reply

    Regular banana bread is already pretty tasty so you have to know that with caramelized bananas it’s going to be off the charts! Love this!

  9. JEP November 14, 2013 Reply

    Banana bread has been a long time favorite quick bread. Anxious to try the caramelized version!

  10. Jennifer,
    Your banana bread looks scrumptious! I gotta try it. Pinned.
    Annamaria

  11. caramelized bananas.

    BROWN. BUTTER. GLAZE.!!!

  12. Stephanie @ Plain Chicken November 14, 2013 Reply

    I’ve been looking for a good banana bread recipe. I think this is going to be a winner! How could it not be with caramelized bananas and a brown butter glaze. Oh my!

  13. Abbey November 15, 2013 Reply

    This looks amazing!! But I’m a bit stumped as to what ‘half and half’ is!? xo

    • Kendall Stark November 15, 2013 Reply

      Hi, Abbey! Half and half is a mixture of 50% milk and 50% cream. It’s sold in the refridgerated section along with the regular milk. It’s delicious!

    • Author
      Jennifer McHenry November 15, 2013 Reply

      Hi, Abbey. Kendall is exactly right. If you can’t get half-and-half, you substitute cream or milk. You may have to adjust the amount to get the glaze to the right consistency, as cream is thicker than half-and-half which is thicker than milk.

  14. tahnycooks November 15, 2013 Reply

    I think you just perfected banana bread by putting a brown butter glaze on it! I’m always in the looks for a banana bread too! Gonna try this one this afternoon, I have 5 freckled banana’s begging to be used!

  15. The Twilight Chef November 15, 2013 Reply

    I love banana bread and it is one of the best ways to use up bananas that have gone past their best. Last night I made a new chocolate and banana loaf – looking forward to trying this one though. Thanks for sharing.

  16. Wow, I wish I could reach in and grab a piece of this! The glaze is to die for! I am always searching for new banana recipes to try too and I will have to try this one next :-)

  17. Kate | Food Babbles November 17, 2013 Reply

    I absolutely love when I have overripe bananas and get to make banana bread but yours puts regular banana bread to shame. That brown butter glaze is pure genius!! I loooooove brown butter anything. Making this asap.

  18. Gillian Kelsey November 24, 2013 Reply

    Made this bread yesterday – came out wonderful – love the glaze, has great texture and lovely banana taste! I live at 7000 feet in New Mexico so I increased the temperature by 5 degrees. I think cooking banana before intensifys the flavor – will definitely make again!

  19. Jen February 14, 2014 Reply

    I can’t wait to make this, it’s sort of a Bananas Foster bread. That’s definitely a favorite here so this may not last long enough to cool!

  20. Ramona Evers June 30, 2014 Reply

    You had a recipe for a bread awhile back that contained cia seed, flax seed, Phyllis husk, etc. I can’t find it again. Will you please post it or email to me. Thanks.

    • Author
      Jennifer McHenry July 1, 2014 Reply

      Sorry, Ramona, but that doesn’t sound like one of my recipes. Hope you find it!

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