Caramelized Banana Bundt with Brown Butter Glaze (How to brown butter)

Long time no blog! After a crazy 3 1/2 months, full of ups, and downs, and changes, I am back! If you follow my family blog you know that I quit my (horrible) job as a personal assistant at the end of June, and have been frantically looking for a new one for the past 3 months. Finally, last week, I was hired as a full time daycare teacher in the 6 week-1 year old room, and I start on Monday!
As for my last post, entitled ch ch ch changes regarding my weight and my lifestyle change, I will tell you my journey is not over, but since I posted that I have lost 12 pounds, and keep trying to come up with unique and fun ways to exercise and eat right. I still have at least 10 more pounds to go! After debating about what I wanted to post on here, as far as only health foods, or only junk, I have decided I will post whatever I darn well please. and you will like it...I hope =].
So, though my baking, and junk food binge eating has dramatically decreased, I am still finding ways to do what I love, but without eating it all.
With that, I am super excited because I have missed posting in this blog, and can't wait to reach out to all of my new likes on facebook. Welcome to the site!
Today's recipe comes from my favorite food blog, ourbestbites.com, but I altered it a bit here and there.

Caramelized Banana Bread with Browned Butter Glaze


6 TBL butter
1 1/2 cup dark brown sugar
5-6 medium ripe bananas
1 cup buttermilk (or 1 TBL lemon juice or vinegar + enough milk to make 1 cup)
6 TBL canola oil
3 TBL vanilla
4 large eggs
18 oz (about 4 cups) all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 TBL Butter
2/3 cup powdered sugar
4 tsp milk

Preheat oven to 350. Spray a bundt pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.

Over medium-high heat, melt 6 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.

Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth. Be careful, because the sugar is still hot and it tends to whip all over, you can see it on the sides of my bowl, So it is really important you do the cooling for 10 minutes step.

Combine the buttermilk, oil, vanilla, and eggs in a large liquid measuring cup. Set aside.

Whisk together the flour, baking soda, and salt. Add 1/3 of the flour mixture to the banana mixture, then add in half of the liquid, add another third of the flour mix, then the rest of the liquid, then the rest of the flour. Oh, and use a wooden spoon to mix this, not the beaters, or else it will whip the batter too fluffy.

Pour the batter into the prepared bundt pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then flip upside down on a wire rack or plate.

To prepare the glaze, melt the remaining 2 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and aromatic. My method of browning butter is letting the pan sit on medium heat for about 20 seconds, then picking up the pan and swirling the butter. The butter will get a little foamy right before it browns, and I let it get to an amber color, and it smells so good! Use a skillet that isn't non-stick if possible, it helps you see when it's brown a lot easier.

Remove from heat as soon as the butter is brown, then whisk in the powdered sugar and milk and drizzle over the cooled banana bread and allow the glaze to set before slicing.

Caramelized Banana Bread with Browned Butter Glaze


6 TBL butter
1 1/2 cup dark brown sugar
5-6 medium ripe bananas
1 cup buttermilk (or 1 TBL lemon juice or vinegar + enough milk to make 1 cup)
6 TBL canola oil
3 TBL vanilla
4 large eggs
18 oz (about 4 cups) all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 TBL Butter
2/3 cup powdered sugar
4 tsp milk

Preheat oven to 350. Spray a bundt pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 6 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, vanilla, and eggs in a large liquid measuring cup. Set aside.
Whisk together the flour, baking soda, and salt. Add 1/3 of the flour mixture to the banana mixture, then add in half of the liquid, add another third of the flour mix, then the rest of the liquid, then the rest of the flour. Oh, and use a wooden spoon to mix this, not the beaters, or else it will whip the batter too fluffy.
Pour the batter into the prepared bundt pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then flip upside down on a wire rack or plate.
To prepare the glaze, melt the remaining 2 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and aromatic. My method of browning butter is letting the pan sit on medium heat for about 20 seconds, then picking up the pan and swirling the butter. The butter will get a little foamy right before it browns, and I let it get to an amber color, and it smells so good! Use a skillet that isn't non-stick if possible, it helps you see when it's brown a lot easier.
Remove from heat as soon as the butter is brown, then whisk in the powdered sugar and milk and drizzle over the cooled banana bread and allow the glaze to set before slicing.