This traditional recipe for nutritious bran muffins substitutes applesauce for oil. fantastic for a snack or breakfast.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 3 medium ripe bananas, mashed
- 1 tablespoon vanilla extract
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy whipping cream
- ⅓ cup confectioners’ sugar
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×5-inch loaf pan with cooking spray.
- Make the bread: Whisk flour, baking powder, and salt together in a bowl.
- Beat brown sugar and butter in a bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined after each addition. Mix in bananas and vanilla. Gradually add flour mixture, beating on low speed just until incorporated. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
- Remove from the oven and cool in the pan for 20 minutes.
- While the bread is cooling, make the glaze: Bring brown sugar and butter to a boil in a saucepan over medium heat. Cook, whisking constantly, until sugar is dissolved, about 1 minute. Stir in whipping cream and remove from the heat. Add confectioners’ sugar and salt; stir until smooth.
- Run a knife around the edges of the bread, transfer loaf to a plate, and drizzle glaze over top. Or, drizzle glaze over loaf while still in the pan, and serve it from the pan.
Reviews
This bread is great! It never lasts long. It is always devoured by whomever I make it for almost immediately. Moist and just the right balance of salty and sweet.
It makes a lot of glaze, but it’s yummy so licking up some of the extra it recommended. Don’t overbake the bread. It is very airy so it will feel drier if you bake too long. A new-found banana bread variation favorite!
YUM! Huge hit
Probably make again. I was letting it cool for a few minutes before putting on the glaze, my other half noticed it cooling and helped herself to a slice!
I made this in smaller loaves because I found that the center didn’t cook as well in the larger loaf pan. But, wow it was good.
I used solid coconut oil instead of butter, and it turned out great!
I made no changes. This turned out pretty yummy, the carmel topping gives it a salty touch, something i wouldn’t do all the time, but all-in-all it is good.
This was good, but to me had more of a cake texture than a banana bread. Already thinking about what I might also use that good glaze on…
Very good! I cooked mine exactly 45 minutes (I’ll cook it a bit longer next time) and it didn’t get quite done enough right in the middle, but other than that, bread and glaze were yummy………..warming our tummies on this cool Fall afternoon.
This was a great recipe!! I added a tiny bit of cinnamon to the bread mixture as well as some walnuts. Sooo good!! Can’t wait to make this again. THanks for the great recipe! Oh and I only used 2 bananas and it was fine.
The glaze added unexpected finish to a classic banana bread! I doubled the recipe for the bread itself, but didn’t double the glaze and there was still plenty of glaze to go around. Thanks for sharing this fun recipe!
The bread itself was dry and boring. The glaze was good, but that was the only good thing about the recipe. Next time I will make using Janet’s banana bread (on this site)and add the glaze from this recipe.
My family devoured this bread. ..they couldn’t wait for it to cool and the entire loaf was gone when i got up the next morning! Great twist to an old stand-by.
Awesome topping and I added nuts as a personal preference. Chose to do muffins instead of a loaf, very tasty ! Thank you
I don’t see any nuts listed in the ingredients but I see them in the picture and why does the topping look green in the picture. Sounds good just the picture is deceiving. Will probably try the recipe for my self.
Oh dear. Made this for breakfast the night prior and had to have it as a midnight snack. It tasted so good. Definitely a dessert bread or special breakfast.
This is by far, the yummiest banana bread ever!!! Everybody loves it
This is a great variation for banana bread. I added a tsp of cinnamon to the dough. The salted caramel sauce is easy to make and I will be using it for my caramel apple cheesecake bars. Moist and delicious!
Perfect! Excellent as a desert bread.
This was Delicious! Very moist and loved the contrast of the salty and sweet. The only thing was with the glaze, getting the brown sugar to dissolve, I couldn’t get it to dissolved until I added the cream. Then it did almost immediately. It was a fairly easy recipe. I did need to bake it 55 minutes. We cut into it immediately after I transferred it from the pan to a platter and poured on the glaze. Yumminess!! 5 years later and it’s still a favorite! My coworkers are always asking me when I’m going to bring in more! So good!!
Absolutely incredible! Ended up pulling it from the oven after 45 minutes exactly and it was perfectly fluffy