We’ve got a lot going on up in here. Don’t fret, I’ll break it down.
Basically let’s take a typical loaf of banana bread to the next level. Can you hang? Because it’s always good to be adventurous with old stand-by’s, amirite? Bust out a different kind of spice, nut, chip, syrup or sugar, and it’s bound to get bananas (ha!) in a good way.
When your bananas have ripened past the “I should really freeze them in a ziplock baggie right now for future smoothie incorporation”, you make banana bread (just make sure the fruit flies don’t get em first… I know, eww!). I somehow managed to come across a recipe my stepmom passed down to me in a home-away-from-home care package months ago that I stashed in my overflowing binder of “must make in the future” recipes that I’ve torn out from newspaper articles and magazines. This recipe was in the first sleeve so I went for it. It’s originally from Cooking Light but I managed to sneak in the chocolate and coffee mocha glaze parts.
I ended up finally splurging on some of this amazing all-natural coffee syrup recently at the newly opened QUIN Candy Shoppe downtown Portland (near Powell’s). It’s cold brewed with natural cane sugar and has the perfect syrupy consistency. We’re talking milkshakes, iced mochas, glazed roasted root veggies, ice cream, brownies, you name it. So I went ahead and took the jump to add it to this recipe instead of using the originally called for half-and-half and it was more than just a good idea.
Also, incase you passed by the name, we gotta caramelize the bananas here before we start to mash em. A small extra step that doesn’t take much time, and is entirely worth it. I also added in a punch of cinnamon and nutmeg just because. Those are always good things to include with butter, brown sugar and bananas. Have at it!
Caramelized Banana Chocolate Nut Loaf with Browned-Butter Coffee Mocha Glaze
Adapted from Cooking Light
Makes 6-8 thick slices of banana bread in a 9×5″ metal loaf pan
- 4 tablespoons butter, softened and divided
- 3/4 cup packed dark brown sugar
- 3 medium ripe bananas, sliced
- 1/4 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1/2 cup low-fat buttermilk
- 3 tablespoons canola oil
- 2 tablespoons dark rum
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- baking spray
- 1/3 cup powdered sugar
- 2-3 teaspoons Dave’s Mocha Coffee Syrup
- Preheat oven to 350°.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add brown sugar, bananas and spices; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Place banana mixture in a large bowl. Beat with a mixer at medium speed until smooth.
- Combine buttermilk and next 3 ingredients (through eggs). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. Fold in chocolate chips and walnuts.
- Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool on wire rack.
- Melt remaining 1 tablespoon butter in a small, heavy saucepan over medium-high heat. Cook 3 minutes or until butter begins to brown; remove from heat. Add powdered sugar and mocha syrup, stirring with a whisk until smooth. Drizzle glaze over bread. Let stand until glaze sets.