Bananas are the only fruit I genuinely hope we don’t finish during the week. Throwing away shriveled grapes or moldy clementines makes me sad, but a pile of brown bananas puts a smile on my face. Time to make banana bread.
The classic recipe from The Joy of Cooking is my go to, and it’s lovely, but this month’s Cooking Light (surprise) featured an entire spread on quick breads. I am dying to try the sweet potato bread and the maple stout loaf later in the fall. But this week called for banana bread, and this recipe did not disappoint. The flavor of the caramelized bananas really adds depth. The original recipe called for a glaze,which I skipped. I did add coconut, and it was a nice little addition of both flavor and texture.
Caramelized Banana Bread
adapted (slightly) from Cooking Light
- 3 tbsp butter, softened and divided
- 3/4 cup packed brown sugar
- 3 medium ripe bananas, sliced
- 1/2 cup fat-free buttermilk
- 3 tbsp canola oil
- 2 tbsp amber or gold rum
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- Baking spray with flour (I used Baking Pam)
- 1 cup shredded coconut, optional
Preheat oven to 350.
Melt the 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.
While the banana mixture cools, combine buttermilk and next 3 ingredients (through eggs) in a small bowl (or in the measuring cup you measured the buttermilk in to save dishes). Combine flour, baking soda, and salt in another small bowl.
When the banana mixture has cooled, place in a large mixing bowl, and beat on medium speed until smooth. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture, just until combined. Fold in coconut, if using. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
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.