Caramelized Banana Bread {Gluten Free}

This Caramelized Banana Bread is tender, moist, and delicious. The brown butter glaze adds a subtle layer of sweetness to this tasty gluten free quick bread.

Caramelized Banana Bread

I've been making banana bread for as long as I can remember.  Most of the time I'll make my tried and true recipe, but sometimes I like to mix it up a bit.

Now I don't go wild and crazy because I always want the taste of bananas to shine through.  This quick bread with caramelized bananas and brown butter glaze showcases the mellow banana flavor and adds a little extra sweetness.

Preparing caramelized banana bread is really pretty simple.  You do need a little extra time to caramelize the bananas, but once that's done this quick bread comes together very quickly.

Frequently I'll have ripe bananas but no time to use them.  When this happens, I just caramelize the bananas and freeze for later use.

The caramelized mixture can be placed in a freezer safe container and frozen for a couple of weeks.  (Note:  You may be able to freeze the mixture longer, but I'm never able to wait very long before making this quick bread.)  Place the frozen banana mixture in the fridge to thaw overnight before using.

Making Caramelized Banana Bread

• In a skillet, melt butter over medium-high heat.  Stir in the bananas and brown sugar and cook for 4 minutes.
• Remove the skillet from heat and let mixture cool for 10 minutes.
• While the banana mixture is cooling, preheat your oven to 350 degrees and grease a 9"x5" loaf pan.
• In a large mixing bowl, beat the cooled banana mixture until smooth.

• Whisk together the gluten free flour, baking soda, and salt.  Set aside.
• In a 2-cup measuring cup, combine the buttermilk, oil, rum, and eggs.
• Add ⅓ of the flour mixture and ⅓ of the buttermilk mixture to the banana mixture and mix until combined.  Continue mixing in ⅓ flour mixture and ⅓ buttermilk until everything is completely combined.

• Place the batter in the prepared loaf pan.
• Bake in a 350-degree oven for 60 minutes or until a wooden pick inserted into the middle comes out clean.
• Allow the bread to cool complete before adding the glaze.
• In a small saucepan, cook 1 tablespoon of butter over medium-high heat until it starts to brown.
• Remove pan from heat and whisk in powdered sugar and milk until smooth.
• Drizzle glaze over bread and allow glaze to set up before serving.

Baker's Tips

• Take care when mixing the cooled bananas.  The caramelized mixture will still be warm and have a tendency to spray when beaten.  I recommend wearing a bib apron during this step.
• Check the ingredients in your gluten free flour mix for xanthan gum.  If your flour mix doesn't contain xanthan gum, try adding ½ teaspoon to the recipe.  I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
• Cool the banana bread completely before adding the glaze.  More of the tasty brown butter glaze will adhere to the bread when it's been cooled.
• Use a sheet pan under a wire rack when glazing the bread.  The glaze is supposed to run down the sides of the bread and the sheet pan will keep your counter top clean.

If you're looking for a twist on your standard banana bread recipe, give this Caramelized Banana Bread a try.  I hope you enjoy it as much as we do!  Happy Baking!

More Gluten Free Banana Recipes

• Healthy Quinoa Banana and Strawberry Muffins
• Gluten Free Banana Cake with Cream Cheese Frosting
• Gluten Free Chocolate Chip Banana Muffins
• Gluten Free Banana Blueberry Bread

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Recipe

Caramelized Banana Bread {Gluten Free}

Connie @ Flavor Walk

Caramelized Banana Bread is tender, moist, and delicious. The brown butter glaze adds a subtle layer of sweetness to this tasty quick bread.

5 from 4 votes

Print Recipe

Cook ModePrevent your screen from going dark

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Gluten free

Servings 10 servings

Calories 290 kcal

Ingredients

  

1x2x3x

For the Bread:

• 3 tablespoons butter, unsalted
• ¾ cup dark brown sugar, packed
• 3 medium ripe bananas, sliced
• 2 cups gluten free flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup reduced fat buttermilk
• 3 tablespoons vegetable oil
• 2 tablespoons rum
• 2 large eggs

For the Glaze:

• 1 tablespoon butter, unsalted
• ⅓ cup powdered sugar
• 2 teaspoons almond or cashew milk

Instructions

 

Making the Bread:

• Melt butter in a skillet over medium-high heat.  Stir in bananas and brown sugar.  Cook for 4 minutes, stirring occasionally.
• Remove skillet from heat and allow mixture to cool for 10 minutes.
• Preheat oven to 350 degrees and grease a 9"x5" loaf pan.
• Place the cooled banana mixture in a large mixing bowl.  With an electric mixer, beat on medium speed until smooth.
• In a medium bowl, whisk the flour, baking soda, and salt together.  Set aside.
• Combine buttermilk, vegetable oil, rum and eggs in a 2-cup measuring cup.
• Add ⅓ of the flour mixture and ⅓ of the buttermilk mixture to the banana mixture and mix until combined.  Continue mixing in ⅓ flour mixture and ⅓ buttermilk until everything is combined.
• Place the batter in the prepared pan.  Bake for 1 hour, or until a wooden pick inserted into the center comes out clean.
• Cool for 10 minutes on a wire rack, then remove bread from pan.  Allow bread to cool completely on a wire rack.

   

Making the Glaze:

• In a small saucepan, cook butter over medium-high heat until it starts to brown.
• Remove saucepan from heat and whisk in powdered sugar and milk until smooth.
• Drizzle glaze over the bread.  Allow the glaze to set up before slicing and serving.

Notes

1. Take care when mixing the cooled bananas.  The caramelized mixture will still be warm and have a tendency to spray when beaten.  I recommend wearing a bib apron during this step.
2. Check the ingredients in your gluten free flour mix for xanthan gum.  If your flour mix doesn't contain xanthan gum, try adding ½ teaspoon to the recipe.  I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
3. Cool the banana bread completely before adding the glaze.  More of the tasty brown butter glaze will adhere to the bread when it's been cooled.
4. Use a sheet pan under a wire rack when glazing the bread.  The glaze is supposed to run down the sides of the bread and the sheet pan will keep your counter top clean.

 

Recipe adapted from Bake or Break

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 46gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 351mgPotassium: 178mgFiber: 3gSugar: 25gVitamin A: 215IUVitamin C: 3.2mgCalcium: 52mgIron: 1.2mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.