Banana Bread with Browned Butter Glaze
To make one loaf of bread (I doubled this and it worked perfectly)
3 TBSPs of butter, softened
3/4 Cup of packed dark brown sugar
3 Medium-sized, ripe bananas, sliced (I used brown banana's thawed from the freezer)
1/2 Cup of fat free buttermilk
3 TBSPs of canola oil
2 TBSPS of amber or gold rum ( I used brandy)
2 Large eggs
2 Cups of all-purpose flour
3/4 Teaspoon of baking soda
1/2 Teaspoon of salt
Baking spray with flour (such as Baker’s Joy)
For the Glaze
1 TBSP of butter
1/3 Cup of powdered sugar
2 Teaspoons of Half and Half
DIRECTIONS
Make bread:
1. Preheat oven to 350°.
2. Melt 3 tablespoons of butter in a large skillet over medium-high heat.
3. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally.
4. Remove from heat; cool 10 minutes.
5. Place banana mixture in a large bowl.
6. Beat with a mixer at medium speed until smooth.
7. Combine buttermilk and next 3 ingredients (through eggs).
8. Combine flour, baking soda, and salt.
9. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined.
10. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
11. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging.
12. Cool for 10 minutes in pan on a wire rack.
13. Remove bread from pan, and cool on wire rack.
Make glaze:
1. Melt remaining 1 tablespoon butter in a small, heavy saucepan over medium-high heat.
2. Cook 3 minutes or until butter begins to brown; remove from heat.
3. Add powdered sugar and half-and-half, stirring with a whisk until smooth.
4. Drizzle glaze over bread.
5. Let stand until glaze sets.