Oh, it’s been a while since I’ve made banana bread! I now bake this recipe by weight since volume measures aren’t always accurate. Also, I recently started baking my banana bread in a bundt pan so I can easily cover it in a rum caramel glaze that is delectable. The glaze is optional, but if you aren’t glazing your banana bread, feel free to bake it in 2 regular loaf pans, or 5 mini-loaf pans.
By the way, banana bread is a quick bread, and it’s made using the “muffin method.” The muffin method is where you cream together your butter and sugar, then mix in your wet ingredients, and then dump in all your dry ingredients and mix again. All quick breads are typically made in this fashion. I make a blueberry bread and a vegan zucchini bread with very similar recipes to this one.
Also, nuts are optional, but if you like making banana bread with nuts, I recommend pecans. Walnuts are okay, but the skin tends to turn black during baking. I would also suggest roughly chopping any nuts you’re adding before mixing them into your batter. Whole nuts could rip your baked banana bread while slicing if your knife isn’t perfectly sharp.
Finally, my secret technique for the best banana bread ever… Let your bananas get too ripe, then peel and freeze them. Freezing causes the water in the cells to swell and break the cell walls. Then when you thaw the bananas, they’re perfectly mushy so you don’t end up with banana lumps in your batter. Just using unfrozen overripe bananas can still leave weird chunks in your batter no matter how much you mash them with your whisk.
Banana Bread-
Ingredients:
1 stick butter (4oz., 8 tbsp, ½ c.)
8 oz. granulated sugar
3 oz. brown rice flour
6 oz. gluten-free all-purpose flour
1 tsp. ground cinnamon
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. xanthan gum
3 bananas (previously frozen, thawed)
2 eggs
1 tbsp. milk
1 tsp. vanilla extract
(optional) 4 oz. pecan pieces
Directions:
- Preheat oven to 350°F. Put butter and sugar in large bowl and set aside.
- In a small bowl, combine flours, cinnamon, leaveners, salt, and xanthan gum. Whisk to combine and break up any lumps.
- In another small bowl, add thawed bananas, eggs, milk, and vanilla. Whisk to break egg yolks, mash bananas, and combine.
- Using electric mixer, beat butter and sugar together. Once butter and sugar are creamed, add the wet mixture, and mix on low speed until combined. Then add dry ingredients and beat just until uniform.
- If adding nuts, stir into batter with rubber spatula before pouring batter into pans.
- Pour batter into greased pan or pans. If glazing, consider using a bundt pan. For a classic banana bread, divide between two standard loaf pans. For mini loaves, divide between 5 mini-loaf pans.
- Bake 25-30 minutes at 350°F. Test banana bread with a toothpick to determine if additional time is needed.
- Remove banana bread from the oven when done and cool in the pan before removing.
- Serve as-is, or top with your favorite glaze. Pairs well with tea or coffee.
So like I said, the plain banana bread without glaze is delicious, and a glaze isn’t absolutely necessary. However, if you want something extra for this quick bread, I recommend making the rum caramel glaze recipe below.
Rum Caramel Glaze-
Ingredients:
½ c. granulated sugar
pinch of kosher salt
2 tbsp. water
2 tbsp. + 2 tsp. heavy cream
2 tbsp. butter, cubed
3 tbsp. dark spiced rum
Directions:
- Combine sugar, salt, and water in small saucepan. Bring to simmer over medium heat, stirring occasionally to dissolve sugar.
- Cover with lid and increase heat to medium-high (7/10). Cook about 5 minutes, until sugar mixture is a golden color.
- Turn off heat and add dairy, stirring vigorously to prevent a boil-over. Remove from heat and stir in rum.
- Pour over banana bread while hot. Be careful not to touch the caramel with bare skin at any point during preparation or pouring.
One more note about the glaze is if you’d prefer a crustier icing to top your banana bread, follow these same instructions, but keep it on medium heat the full cook time.
I hope you enjoy making this banana bread at home in your own kitchen! Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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