October 15, 2013

Brown Sugar Banana Bread

This recipe is proof that sometimes you see what you want to see. I had a few ripe bananas and remembered flagging a banana bread recipe somewhere, so I decided to try the new recipe instead of my favorite. I found the flagged recipe on Cookies & Cups and thought it was a brown butter glaze the bread. Therefore, I browned my butter before making the bread to enhance the brown butter flavor. When I made the glaze, the recipe didn't call to brown the butter, so I was a bit confused.

Lo and behold, when I went to put the recipe up here and actually read the whole title: Brown Sugar Banana Bread with Brown Sugar Glaze.  Hmm. That'll teach me to reach. Still a good banana bread with a delicious glaze.

Brown Sugar Banana Bread
2 cups all purpose flour
3/4 cup light brown sugar, packed
1 tsp. baking soda
1 tsp kosher salt
1 tsp. cinnamon
1 1/2 cups mashed banana (about 3 medium bananas)
1/4 cup sour cream
2 eggs
6 Tbsp. butter, melted (or browned if you prefer)
2 tsp. vanilla extract
Glaze
1/2 cup packed light brown sugar
2 Tbsp. heavy cream
1 Tbsp. honey
2 1/2 Tbsp. butter

Preheat oven to 350°F. Spray a 9 x 5 loaf pan with with cooking spray liberally, and set aside.

In a large mixing bowl, whisk together flour, brown sugar, baking soda, salt and cinnamon. In another bowl, mix together mashed banana, sour cream, eggs, melted (or browned) butter and vanilla. Fold dry ingredients into the wet ingredients until just combined. Pour batter into prepared pan, and bake for 45 to 50 minutes until toothpick comes out clean.

Allow bread to cool in pan for 10 minutes. Run knife around the edges of pan to release any parts that might be sticking, and then remove from pan, transferring to a wire rack to cool.

In small pan, combine all glaze ingredients over medium until mixture reaches a full boil. Boil for 2 minutes, and then remove from heat. Let mixture cool for 5 to 10 minutes, and then pour over banana bread. Glaze will set up, and then you can slice the bread. Makes 1 loaf.

2 comments:

thecookslife said...

Don't you love it when mistakes work out! I have done that so many times with recipes, and other printed stuff. I can't believe that I added words or phrases that just weren't there.

I love browned butter, so your mistake was a happy one. And I think the browned butter would add a nice contrast to the sweet bananas and the caramel notes of the brown sugar. Did you brown the butter for the glaze too?
Sarah

Kerry said...

I thought about browning the butter for the glaze, but I decided to follow the recipe instead. If you do try browning the butter for the glaze, let me know how it works.