A friend of mine from Oregon told me about this new recipe for banana bread that her mom and her had been making. She said it was really good. I already have a banana bread recipe that I love, but I decided that her version sounded interesting. I got the recipe from her and gave it a try. I agree, it is really good. But it is not really a bread. This is more like a dessert. Don’t get me wrong, it was really, really good, but I would not eat this for breakfast.
My family loved this, even my daughter who does not really like bananas or banana recipes liked it. She said that it was really good and to please make it again. What makes this more like a dessert is the topping. It gives it a really nice glaze. In fact I think you could use this glaze on any banana bread to make it tastier and more dessert like.
I think the trick is to let the glaze soak in well. You need to let it cool most of the way in the pan. I did this and the glaze soaked into the bread, but I was still able to remove it easily from the pan.
I did make this a little healthier by adding half whole wheat pastry flour. That at least made me feel like I made something healthy.
Stephanie’s Banana Bread
- 2 Eggs
- 4 Medium Ripe Bananas
- 1 Cup Butter
- 1 1/2 Cups Sugar
- 1 Teaspoon Vanilla extract
- 1/4 cup Buttermilk
- 2 Cups All-purpose Flour ( I used 1/2 whole wheat pastry flour)
- 1 1/2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 5 Tablespoon(s) Butter
- 8 Tablespoon(s) Brown Sugar
- 1/4 cup Milk
- Chopped nuts optional
Preheat oven to 350
Cream 1 cup of the butter & sugar. Beat the eggs and add to the butter & sugar. Then add the bananas, vanilla, and buttermilk. In a small bowl mix together the flour, soda, and salt, then add it to the banana mixture. Pour into 2 greased & floured loaf pans. Bake for 45 minutes or until done.
For the topping, melt the 5 tablespoons of butter in a pan, add the brown sugar and milk. Once the topping is syrupy and slightly thickened remove from the heat, you can add nuts if you want to. Pour over the bread and place it under the broiler for a couple of minutes. The topping/glaze will start to lightly brown and become carmely. Let this mostly cool in the pans allowing the glaze to absorb into the bread. Remove from pans, slice and serve.