Tuesday, September 17, 2013

Caramelized Banana Bread with Brown Butter Glaze

This recipe is one that I found in Cooking Light a few years ago and have loved ever since. It is THE BEST banana bread you will ever have. Seriously. So so good. 
I've tweaked it a little to help it be a tiny bit closer to our real food rules (although it's still cheating a little bit because of the sugar). But you honestly cannot tell the difference. You would never know that it's made with whole wheat flour!

(hover over the picture above to pin it directly to Pinterest!)

Wanna make it yourself?? You know you do!
Here's the recipe...
-6 tbsp butter, divided in half
-1/2 cup packed brown sugar
-3 very ripe bananas, cut into pieces
-1/2 cup buttermilk
-2 tbsp olive oil
-2 tbsp gold rum
-2 eggs
-2 cups white whole wheat flour (I use Trader Joe's brand)
-3/4 tsp baking soda
-1 tsp pumpkin pie spice
-1/2 tsp salt
-1 1/4 cup powdered sugar
-1 tbsp half and half
-Preheat oven to 350*
-Melt 3 tbsp butter in a medium (10 inch) skillet over medium-high heat. Add brown sugar and bananas. Sauté for 4 minutes, stirring occasionally. Remove from heat and let cool for 5 minutes. Once slightly cooled, place mixture in a large bowl or the bowl of a stand mixer. Beat with a hand beater or in the stand mixer at medium speed until mostly smooth, about 2 minutes.
-In a medium bowl, combine buttermilk, olive oil, rum, and eggs. 
-In another medium bowl, combine flour, baking soda, pumpkin pie spice, and salt.
-Add flour mixture and buttermilk mixture alternately to the banana mixture. Starting and ending with flour mixture. Beat at a low speed until just combined.
-Scrape batter into a buttered and floured 9x5 loaf pan. Bake for 45-60 minutes, or until a toothpick comes out with moist crumbs clinging to it. 
-Cool for 10 minutes, then remove from pan and cool completely.
-To make the glaze, melt the remaining 3 tbsp of butter in a medium skillet over medium high heat. Cook for three minutes until butter begins to brown, swirling the pan to prevent burning. Remove from heat. Add powdered sugar and half&half, and whisk until smooth. Pour over cooled bread and let stand until glaze hardens, about 1 hour.
One piece of advice? DON'T SKIP THE GLAZE!!! That stuff is worth it's weight in gold and is a huge part of what makes this bread so delish!

***I would love to hear if you end up making this bread. You definitely won't regret it!!!***

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