Caramelized Banana Bread with Brown Butter Glaze is not your every day banana bread! The caramelized bananas just add the most irresistible flavor to your banana bread. It brings out this incredible rich, somewhat nutty and caramel flavor that makes this more than your simple banana bread. A different and delicious way to use up those super ripe bananas.
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.
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 thought it would be fantastic to share a more luxurious banana bread. 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.
I made this bread totally VEGAN. I did keep “butter” in the title, as browned margarine didn’t sound right. So do make this with butter, if you are ok eating dairy. Use your favorite dairy-free milks and vegan sugars. Sub flax seeds for eggs. Use real eggs if you aren’t making it vegan.
The glaze has a lovely nutty flavor from the almond milk and the melted butter* (I used Earth Balance margarine). I was keeping this vegan, so feel free to use butter if you aren’t dairy-free/vegan. The almond milk does give that touch of nuttiness you could get from browning real butter. 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.
What you need to make Caramelized Banana Bread with Brown Butter Glaze:
For the bread:
- butter, softened (I used Earth Balance soy free)
- 3/4 cup packed dark brown sugar
- ripe bananas, sliced
- fat-free buttermilk (I used almond milk with a teaspoon of apple cider vinegar)
- coconut oil
- amber or gold rum (use orange juice if you want to keep this alcohol free)
- flax seed meal (or eggs if you aren’t making this vegan)
- flour (I used 1 cup whole wheat and 1 cup all-purpose flour)
- baking soda
- salt
For the glaze:
- butter (I used Earth Balance soy free margarine)
- powdered sugar
- almond milk (or whatever nut milk you prefer if making this vegan)
More quick bread recipes:
- Sourdough Banana Bread
- Zucchini Poppy Seed Bread
- Apple Banana Bread
- Banana Pear Bread with Dark Chocolate Chips
Caramelized Banana Bread with Brown Butter Glaze
The caramelized bananas just add the most irresistible flavor to your banana bread. It brings out this incredible rich, somewhat nutty and caramel flavor that makes this more than your simple banana bread. A different and delicious way to use up those super ripe bananas.
Servings: 1 9x5-inch loaf
Ingredients
- BREAD
- 3 tablespoons butter softened (I used Earth Balance soy free)
- 3/4 cup packed dark brown sugar (make sure it's vegan if making this vegan)
- 3 medium ripe bananas sliced
- 1/2 cup fat-free buttermilk I used almond milk with a teaspoon of apple cider vinegar, use your favorite nut milk.
- 3 tablespoons coconut oil or any mild flavored oil
- 2 tablespoons amber or gold rum
- 2 flax eggs 2 Tbsp flax seed meal + 6 Tbsp warm water mix and set aside for 5 min, or use 2 large eggs if not making this vegan
- 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 (make sure it's vegan if making this vegan)
- 2 teaspoons almond milk or whatever milk you prefer
Instructions
- BREAD
- 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. Every oven is different. I like to lower heat halfway through baking time so that it doesn't bake up too quickly and brown too fast.
- GLAZE
- 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.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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!
I'm thinking, why aren't you my neighbor. Banana and brown butter, I'm so making this today.
Just saying brown butter – you had my attention. This looks delicious!!!!
What a delicious quick bread. Love all the flavors together!
Banana breads get baked often around here too but as yet, not with brown butter. A must try for sure!
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