Over-the-Top Banana Bread

I’m in banana bread heaven. This is not your grandmother’s or even your mama’s banana bread. When I was thinking about how to describe this bread, over the top was the first thing that came to my mind.

This bread is featured in the October 2012 Issue of Cooking Light Magazine, and according to the article, this is no ordinary banana bread. It is lighter and the flavor is over the top. I totally agree.

It is over the top in terms of texture and taste, but not tricky at all to make. It’s a new twist on a old theme. It is made with medium-ripe bananas sautéed in butter and brown sugar.  Once it’s baked, you drizzle a browned butter glaze over the top. The flavor is superb!  The Ultimate Banana Bread I made the other day is so good, but this one is pure deliciousness!  Now I have two outstanding banana bread recipes to enjoy.

Thinking about over-the-top flavor reminded me of a dance move I learned when I was taking tap lessons. It’s called, you guessed it, “Over the Top.” You may have seen Gene Kelly perform this step. It’s a tricky move, but he made it look so easy (as with everything else he did). If I remember correctly, to perform this move, you hold one leg out in front of you, then you cross the other leg over the top and twist and jump to land on the other foot.

Don’t worry, you don’t need to know how to tap dance to make this bread. You don’t even need to have really ripe bananas on hand for this one. I think that’s the best part. No waiting for the bananas to ripen then forgetting about them.

 

Over the Top Banana Bread with Browned Butter Glaze

Yield: 1 Loaf

Recipe from: Cooking Light Magazine October 2012 Edition

Refer to the recipe on the Cooking Light web site.

I followed the recipe except I substituted almond milk for the half and half in the glaze and olive oil for the canola oil in the batter.

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