This twist on classic banana bread is sure to become your new favorite! Ripe bananas are quickly caramelized in brown sugar on the stovetop before adding to the batter, creating a moist, flavorful bread. The rich caramel flavors are intensified by a sweet browned butter glaze that takes this bread over the top!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Banana Bread
- Butter – Unless you have a dietary restriction, use real butter. Butter substitutes can affect the texture of the bread and will not brown appropriately for the brown butter glaze.
- Dark brown sugar – Dark brown sugar adds more depth to your caramel flavor. In a pinch, any brown sugar will do.
- Ripe bananas – You’ll want your bananas to be nice and ripe, but not squishy like with other banana breads. The peels should have some brown spots, but not be all the way brown. This way, the fruit will hold up well to caramelizing.
- Buttermilk – Out of buttermilk? Substitute plain yogurt or 1/2 cup milk mixed with 1/2 tablespoon white vinegar or lemon juice. Allow the mixture to sit for a few minutes to thicken before using.
- Canola oil – Or baking oil of your choice.
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
Glaze
- Butter
- Powdered sugar
- Milk – Or half and half.
Quick Tip Before You Start
- The Best Way to Bake Quick Breads: I always line my pans with parchment. You don’t need to line the entire interior, like you would with foil. Rather cut your parchment so it fits like a sling as show in the photo below. Spray your pan with cooking spray, then place the paper in over it and spray all sides of the pan again. This will make it super easy to lift your bread right out of the pan.
How to Make Caramelized Banana Bread with Browned Butter Glaze
Banana Bread
- First prep a loaf pan by lining a loaf pan with parchment or spraying with nonstick spray and set aside. Slice up some bananas and set those aside, too.
- Next melt some butter on the stovetop, add the bananas and brown sugar, and sauté until nice and caramelized. Allow to cool, and then transfer to the bowl of an electric stand mixer and beat until smooth. It’s normal for it to still have small chunks of banana in there.
- In a large liquid measuring cup, combine buttermilk, oil, vanilla extract, and eggs. In a separate bowl, whisk together flour, baking soda, and salt. Beginning and ending with the flour mixture, alternate adding the wet and dry ingredients to the mixing bowl, mixing at low speed until just combined.
- Pour the batter into your prepared loaf pan and bake until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, and then remove the loaf from the pan and allow the loaf to cool all the way on a cooling rack.
Browned Butter Glaze
- To prepare the glaze, melt a little butter in a small skillet over medium-high heat for a few minutes, until it begins to get brown and fragrant. (Careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in some powdered sugar and milk or half and half, drizzle over the cooled banana bread and allow the glaze to set before slicing.
Storing and Other Tips
- Store cooled banana bread wrapped tightly or in an airtight container at room temperature and enjoy within 3-4 days for best results.
- Freeze finished loaves wrapped tightly in plastic and then foil for up to 3 months. For best results, freeze glaze separately and add after thawing.
- Not quite ready to bake? Only have one ripe banana and you want to save them up? You can toss them right in the freezer, peel and all (it’s best to put them in a zip-top bag so they don’t leak juices when thawing later). You can also peel and slice or mash and then freeze in a zip-top bag. Simply let them thaw in the fridge before use.
Frequently Asked Questions
Can I make this ahead of time?
Feel free to bake your bread a day ahead of time. Cover tightly in plastic wrap and store on the counter. Prepare the glaze fresh, and allow enough time before serving to allow the glaze to cool and harden.
Can I add nuts or chocolate chips?
Sure! Chopped walnuts or pecans would be great here. While I personally wouldn’t add chocolate chips to this one, feel free if you feel like it! Toss them in a little flour before adding to help suspend them in the batter while baking. For add ins I would aim for 1/2 – 1 cup.
Can I double this recipe?
Yes, a double recipe should fit just fine in the bowl of a standard kitchen mixer, just divide the batter between two loaf pans.
Caramelized Banana Bread with Browned Butter Glaze
Sweet banana bread with caramelized bananas in a rich, brown butter glaze.
Servings slices (1 loaf)
Ingredients
Banana Bread
- 4 tablespoons butter
- ¾ cup dark brown sugar
- 3 medium bananas ripe, about 120 g each, without the peels
- ½ cup buttermilk
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 9 ounces all purpose flour about 2 cups
- ¾ teaspoon baking soda
- ½ teaspoon salt
Glaze
- 2 tablespoons butter
- ½ cup powdered sugar
- 1 – 2 teaspoons milk or half and half
Instructions
- Preheat oven to 350℉. Line a 9×5" loaf pan with parchment or spray with nonstick cooking spray and set aside.
- Slice the bananas. Set aside.
- Over medium heat, melt 4 tablespoons butter. Add the sliced bananas and brown sugar and sauté for about 4 minutes, stirring frequently. The sugar should turn into a light caramel and come to a mild simmer. It’s okay for the bananas to get broken up a bit as you stir. Remove from heat and cool for 10 minutes.
- Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until mostly smooth- it’s normal to still have some banana pieces.
- In a large measuring glass, combine the buttermilk, oil, vanilla and eggs and whisk to combine. In a separate bowl, whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
- Pour the batter into the prepared baking pan. Bake for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
- To prepare the glaze, melt 2 tablespoons of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown specks in it and smells nutty and fragrant. Whisk in the powdered sugar and use a tiny bit of milk if needed to get smooth consistency. Drizzle over the bread when it’s just barely warm. Slice and serve.
Notes
- Out of buttermilk? Substitute plain yogurt or 1/2 cup milk mixed with 1/2 tablespoon white vinegar or lemon juice. Allow the mixture to sit for a few minutes to thicken before using.
- This recipe also makes great muffins and mini muffins. You’ll have to eyeball the baking time and cook until done- I think I usually start with about 15-20 minutes and then check them.
- Store cooled bread tightly wrapped or in an airtight container at room temperature and enjoy within 3-4 days for best results.
- You can also wrap the loaf tightly in plastic and then foil and freeze for up to 3 months. It’s best to freeze the glaze separately and add after thawing.
Nutrition
Serving: 1slice (1/12 loaf), Calories: 277kcal, Carbohydrates: 42g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 238mg, Potassium: 175mg, Fiber: 1g, Sugar: 23g, Vitamin A: 256IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg
Calories: 277kcal
Cost: $4
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Yum! Did you use the rum, rum extract or vanilla extract in the bread? I have 3 frozen bananas that I have been wanting to use up for banana bread- thanks for the awesome recipe :0)
I used vanilla. I’m not a huge fan of the flavor of rum, so I skipped it, but I can see how it would be kind of bananas foster-y. 🙂
Making it today – I have rum leftover from a dish I made awhile back – so I might use it. Or I might do the vanilla. All I know is I’m super excited to make it (I had a rough week, but nothing in comparison to your travel experience…)!
Oh man! I just used all our ripe bananas yesterday to make banana bread! Guess I’ll have to wait till the next ones get ripe to try this recipe! It looks really yummy!
You *broke* your front tooth??? How did you manage the logistics of that? I mean, that’s crazy anytime, but while traveling, it has got to be a nightmare.
It was awesome. I was eating a super crunchy, thin-crust pizza and I overestimated the amount of force I needed to bite through it. The kicker is that I can’t get into the dentist until tomorrow, so I’ve been trying to keep my mouth closed, less someone think I’m the crazy snaggletoothed woman… 🙂
Oh, man. I’m so sorry for the headache and trouble. For what it’s worth, I often wonder how you both “do it all!” Seriously. A family and a business. It’s enough to make dinner, let alone blog about it and take pictures along the way. Your work is appreciated! (P.s. making tuna noodle casserole from the new cookbook tonight)
Speaking of bananas…read the reviews on this banana slicer sold on Amazon.com. It will make you forget your traveling woes. Seriously funny stuff!
http://www.amazon.com/Victorio-Kitchen-Products-Banana-Slicer/dp/B001F5STWU/ref=sr_1_2?ie=UTF8&qid=1348086697&sr=8-2&keywords=banana+slicer
Love you guys!! Loving the potato leek soup from the new book. And love your coconut lime banana bread so much … Don’t know if I can break away!! I’m blown away by your talent … And real life stories 🙂
Ironically I was just looking for a banana bread recipe here on Sunday. Thank you for the inspiration.
Oh my heavens!! I can’t believe your travel story!! And with a newborn?! Seriously, how did you even begin to keep your sanity? I’m amazed.
Oh, and this banana bread looks awesome. I was a little hesitant when I saw that it was “just a banana bread” recipe that was posted for today but was pleasantly surprised! I love the twist on it with the caramelized bananas. Yum!
Wow Kate, what an adventure you had with your little guy. I’m glad you made it home safe and sound. That banana bread looks amazing!
What an adventure travel is at times…This Banana Bread looks so good..I’m going to go get some bananas in just a little while…thanks for sharing. Oh, and by the way, my new book did have some sticky pages—but, sorry, there’s no way I’m taking it back–I just “unstuck” them and it’s fine—I don’t want to be without it for one minute while they work on getting me another…hee, hee…thanks so much!!!