We first made this banana bread inspired by the browning bananas on our counter and a friend recovering from surgery. It turned out so delicious that we’ve been making it ever since. I mean, what’s not to love about brown butter, salted caramel and banana bread all in one bite? It’s transcendental.
Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best. Unsalted butter: Using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can substitute salted butter; just use slightly salt than specified in the recipe below (¼ teaspoon). Granulated sugar: If you’re planning to omit the glaze, use 1 cup granulated sugar instead of ¾ cup. Eggs: For vegan, you can try substituting a flax egg. Baking soda, salt, vanilla extract, and cinnamon: These ingredients round out the flavoring in the bread. All purpose flour and whole wheat flour: A small amount of whole wheat flour enhances the nutty flavor of the butter. You can use 100% all purpose flour if desired. Salted caramel glaze: The glaze is optional, but it really takes this banana bread over the top! We’d recommend it if at all possible. You’ll need brown sugar, powdered sugar, more unsalted butter, heavy cream, and salt.
If you’re planning to freeze the bread, it’s best to freeze it without the icing. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container. 5 from 2 reviews
1 ½ cups mashed very ripe bananas (4 medium bananas) ½ cup unsalted butter ¾ cup granulated sugar (see Notes), plus more for topping 2 large eggs 1 tablespoon vanilla extract 1 teaspoon baking soda 1 teaspoon cinnamon, plus more for topping ½ teaspoon kosher salt 1 cup [140 g] all-purpose flour ½ cup [70 g] whole wheat flour
For the salted caramel glaze (optional)
¼ cup brown sugar 2 tablespoons unsalted butter 2 tablespoons heavy whipping cream 6 tablespoons powdered sugar 1/4 plus ⅛ teaspoon kosher salt
