Wednesday, November 16, 2016

Carmelized Banana Bread with King Arthur Flour & Browned Butter Glaze

Thank you King Arthur for Sponsoring this post.  All opinions are my own.



 Bread 4 TBSPs of butter, softened and divided 
3/4 Cup of packed dark brown sugar, or coconut sugar
 3 Medium-sized, ripe bananas, sliced 
1/2 Cup buttermilk (you can make your own by adding 1/2 tsp lemon juice to your milk and letting it sit for 5 minutes before adding to your batter) 
3 TBSPs of canola oil 
2 TBSPS of amber or gold rum 
2 Large eggs 
2 cups (or just a smidgeon less) King Arthur organic all-purpose flour (or your favorite gluten-free blend) 
3/4 Teaspoon of baking soda
 1/2 Teaspoon of salt 

 1/3 Cup of powdered sugar 
2 Teaspoons of Half and Half 

Make bread: 
 Preheat oven to 350°. Grease and flour a 9x5-inch metal loaf pan. Melt 3 tablespoons of 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 and next 3 ingredients (through eggs). Combine flour, baking soda, and salt in a separate bowl. 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 greased loaf pan coated and bake at 350° for 1 hour, or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool on wire rack. 

  Make 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 half-and-half, stirring with a whisk until smooth. Drizzle glaze over bread. Let stand until glaze sets.

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