Wednesday, September 19, 2012

Banana Bread with Vanilla Brown Butter Glaze

The other morning I woke up to some very sad looking bananas sitting on my counter. Thankfully even sad bananas can be yummy.

As usual, my search for a recipe started on Pinterest. I came across this wonderful recipe on averie cooks. I made a few very small changes due to what I had on hand and personal preference. This banana bread was absolutely the best banana bread I have ever eaten.

Banana Bread
adapted ever so slightly from averie cooks

1/4 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract (DIY vanilla extract)
2/3 cup Greek yogurt (I used fat free, because it is what I had on hand)
2 large or 3 small very ripe bananas, mashed (about 1 1/2 cups mashed)
1-3.4oz box vanilla instant pudding
2 cups whole wheat flour
1 teaspoon baking soda

1. Preheat oven to 350 degrees.
2. Grease a 9"x5" loaf pan.
3. In a large bowl, melt the butter in the microwave for about 1 minute.
4. Add sugars, eggs, vanilla, and yogurt to the butter and whisk to combine. 
5. Mash the bananas.
6. Add the bananas to the mixture and stir to combine. 
7. Add the dry pudding mix and stir to combine.
8. Add the flour, baking soda, and salt to the banana mixture and stir until just combined.
9. Pour batter into prepared pan.
10. Bake on middle rack for 50 to 58 minutes. Until top is golden and set, and a wooden skewer inserted in the center comes out clean. At around 30 minutes turn your oven temperature to 325 degrees and continue baking for the remaining time.
11. Allow bread to cool in the loaf pan for 20-30 minutes before removing from the pan. 
12. Transfer to a rack to finish cooling.

Vanilla Brown Butter Glaze

1/4 cup unsalted butter
1 cup confectioners’ sugar, sifted
2 teaspoons vanilla extract (DIY vanilla extract)
1+ tablespoons cream or milk, optional 

1. Brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan frequently for about 5 to 7 minutes. (Just until the crackling, and foaming have subsided. You want the butter to be a light brown, and have a nutty aroma. Not dark brown and burnt.)
2. Transfer the hot butter to a mixing bowl and allow it to cool for about 10 minutes.  
3. Add the confectioners’ sugar, and vanilla to the butter and whisk to combine. 
4. At this point based on desired glaze consistency and taste preference, add the cream/milk a little at a time, until desired consistency is reached. 
5. Drizzle glaze over the top of the bread before slicing and serving. or slice, and glaze each piece individually. 

The unglazed bread can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. 
The glazed bread can be stored in an airtight container in the refrigerator for up to 5 days.
Although, I am highly doubtful that it will last 5 days.

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