There’s nothing that tastes more like home than a piece of warm Banana Nut Bread straight from the oven. I’ve tried several recipes over the years, but my family’s favorite is from my 30-year-old Better Homes and Gardens New Cookbook – there’s something ironic about that! Today, I decided to add a Browned Butter Glaze from a Cooking Light banana bread recipe for a little extra sweetness.
I’m literally posting this recipe straight from the oven…enjoy!
Tips: The glaze will set very quickly. Wrap banana bread in plastic wrap for easier cutting and to seal in the flavors.
Banana Nut Bread with Browned Butter Glaze
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/3 cup shortening
- 2 eggs
- 2 tablespoons milk
- 1 cup mashed ripe bananas, 2-3 bananas
- 1/4 cup chopped walnuts
- 1 tablespoon butter
- 2/3 cup powdered sugar
- 1-2 tablespoons milk
- Preheat oven to 350 degrees.
- Stir together flour, baking powder, soda and salt. Set aside.
- Beat together shortening and sugar until light and fluffy. Add eggs, one at a time, and the milk, beating until smooth after each addition.
- Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts.
- Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake for 60-65 minutes or until a wooden pick comes out clean.
- Cool in pan 10 minutes before removing from pan. Remove from pan and glaze.
- In a heavy saucepan, melt and brown butter over medium heat - about 3 minutes - being careful not to burn butter.
- Remove from heat and stir in powdered sugar. Add milk for desired consistency, and stir until smooth.