Tender and moist Caribbean Banana Nut Bread smothered in a buttery brown sugar glaze – Cause it’s the Holidays
So I had plenty of overripe bananas sitting on the kitchen counter? And of course my natural inclination is to make fritters but since the holidays are here, I wanted to break that habit, stir things up a bit and revamp my banana bread here with some nuts and brown butter glaze.
As always we all have our favorite way of making banana bread and this is the one that does it for me. Never disappoints. And doesn’t require a whole lot of mixing but comes out perfect every time. Light, moist and flavorful.
Making it with all the great flavors associated with Caribbean’s lime zest, rum, pecans and nutmeg. It just makes this tropical delight far more interesting than boring old banana bread.
The brown butter glaze here is optional, but if you want to wow your guests or take this Super Duper banana bread to the next level of deliciousness, it is a MUST! Hmm–yeah trust me! If you haven’t tried out brown butter glaze before then be forewarned. You are going to want to use it as dipping sauce and drench your cake in it. Don’t say I didn’t warn you.
Okay, here is the thing. I added chopped pecans to the banana bread batter, to the dismay of my son. Yes, he is a Chocoholic and dislikes nuts. Sometimes I throw in chocolate to please my little man. But it is not happening today. Nada!!!
This may be a bit more sumptuous than your typical bread so feel free to serve it up as dessert, cause I do.
Caribbean Banana Nut Bread
- 2 -3 large overly ripe bananas or 1 1/2 cup mashed bananas
- 1/3 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla flavor
- 1 Tablespoon lime zest
- 1 teaspoon nutmeg
- 2 cups sifted cake flour
- ½ cup 100gram granulated sugar
- ½ cup 95 gram brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 ounce 142gram unsalted butter (room temperature)
- 1 Tablespoon rum optional
- 3/4-1 cup walnuts pecans
Brown Butter Glaze
- 1 cup 190g brown sugar (light or dark)
- 1/4 cup 60g unsalted butter
- 1/2 cup 120ml heavy cream
- 1/2 cup 62g confectioners /powdered sugar, sifted
- Preheat oven to 350 degrees. Grease pan 9×5 inch loaf pan with cooking spray; set aside
- In a small bowl, mix together mashed bananas a potato masher or in a blender. Then mix in eggs, rum, sour cream and vanilla until smooth; set aside
- Blend together all the dry ingredients using a hand mixer- sugar, baking powder, baking soda , nutmeg and salt
- Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated.
- Scrape down sides and batter into the pan and spread evenly
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean
- Cool, and then remove it from the pan to serve
- As the cake cools
- Add butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
- Then bring to a boil, stirring the mixture continuously.
- Reduce heat to simmer and let it cook for about a minute more without stirring.
- Finally remove from heat and whisk in the confectioners' sugar. Allow the glaze to cool and let it thicken up may take about 5-10 minutes.
- You can start spreading glaze over the cake with a spoon before serving.
- Glaze can be easily warmed up in the microwave for about 10 minutes.
In a small bowl, whisk together mashed bananas, sour cream, rum and vanilla until smooth; set aside.
Blend together all the dry ingredients using a hand mixer- sugar, baking powder, baking soda, nutmeg, lime zest and salt
Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
Continue mixing for about 2 minutes until dry ingredients are fully incorporated.
Fold in the nuts.
Scrape down sides and batter into the pan and spread evenly.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean
Cool, and then remove it from the pan to serve