Tag Archives: brown butter glaze

Pecan Banana Bread with Brown Butter Glaze & Toasted Pecans

I’m on a roll, you guys! I woke up the other day and thought “I want to up my banana bread game,” and a few short hours later, I had this recipe. Now I will admit that this isn’t a “from nothing” origin: I used several different reliable recipes and shuffled, edited, and altered them until I had exactly what I wanted. This bread is dense, rich, nutty, and completely delicious. I can’t wait to make it the next time we have house guests!

Ingredients:

Banana Bread

  • 3-4 ripe bananas
  • 5 1/2 tbsps brown butter
  • 3/4 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup chopped pecans

Glaze

  • 2 1/2 brown butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp cream

Topping

  • 1/3 cup chopped almonds

Directions:

  1. Preheat oven to 350 degrees, and grease one standard loaf pan.
  2. Heat the butter over medium high heat until it turns a toasty hazelnut brown. Once the desired color is reached remove from heat immediately.
  3. Mash the bananas in a bowl, then beat in the sugar, brown butter, eggs, pecans and vanilla extract.
  4. In a separate bowl, whisk together the flour, salt and baking soda.
  5. Combine the two mixtures, stirring until just incorporated.
  6. Transfer batter to the prepared loaf pan and bake for 50-60 minutes.
  7. Allow to cool for 25 minute and then turn out of pan.
  8. Toast the pecans to put on the top of the glaze in the oven for 6-8 minutes.
  9. While the bread is cooling, brown the butter for the glaze.
  10. Whisk together all the glaze ingredients until smooth and then drizzle over the cooled loaf. Top with the toasted pecans.
  11. Enjoy!!!

Notes:

  • I actually don’t have anything I would change about this. I think my only comment would be that it is a little dangerous. With the exception of the two small slices I cut for tasting and photography purposes, Andy ate the rest of the loaf within 6 hours of it being made. I’m just glad it wasn’t me.