The World’s Best Banana Bread
Banana bread is one of my favorite things to bake. What makes The World’s Best Banana Bread is the streusel topping and the rum glaze. The texture of the nuts are a great elevates the texture of the moist soft loaf, and the sweet, slightly boozy rum glaze sends the flavor of this bread into orbit.
Of all the recipes on this site, this is probably the one I’ve fine tuned the most. I started with a recipe that didn’t have a single spice, and it was pretty good. I added vanilla, cinnamon, nutmeg, and cloves and it was clearly better. Then I added nuts, first in the loaf, which wasn’t bad but I liked the texture better without them. I liked the flavor, and still wanted some texture so I decided on a streusel topping. Once I had the flavor and texture of the loaf figured out, I still wanted to add something to set it apart, and the first thing that came to mind was booze. I really like bananas foster, so I made a rum glaze and viola…I was finished.
This recipe has a couple things you need to remember. You have to remember bananas are not one size fits all. They are all different sizes, some have a little more water, some are a little riper, some are a little less ripe. The baking time changed pretty much every time I made banana bread, so make sure you test for doneness. Another thing put a baking sheet under the loaf pan in the oven. This recipe calls for a 9×5 inch loaf pan, which is sufficient most of the time, but depending on the size of your bananas it may overflow. It isn’t a big deal if you have something to catch the overflow. If not, you will have to run the cleaning cycle on your oven.
For the Bread
3 ripe bananas
1 cup light brown sugar (packed)
8 Tbsps butter (unsalted), at room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 Tbsp vanilla extract
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground or grated nutmeg
For the Streusel Topping
1 1/2 cups chopped nuts (I used a mix of pecans and walnuts)
1/3 cup all-purpose flour
1/4 cup dark brown sugar
1/2 tsp ground cinnamon
4 Tbsps butter
For the Rum Glaze
1/3 cup confectioners’ sugar
1 Tbsp butter, melted
1 Tbsp dark rum
- Preheat your oven to 350 degrees. Generously butter a 9×5 inch loaf pan and set aside.
- Beat the bananas with an electric mixer. Once smooth, add brown sugar, butter, eggs, and vanilla extract. Mix to combine.
- In a large bowl mix the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Add the dry ingredients into the wet ingredients, and mix until smooth. Make sure you scrape the bowl to ensure there are no pockets of dry flour. Pour the batter into the loaf pan.
- Combine the ingredient for the streusel topping until every nut is thoroughly coated in butter and sugar. Place the nut mixture evenly on top of the batter. You may have extra.
- Place the loaf into the oven, and bake for 1 hour. Once the hour is up, test the loaf by inserting a skewer into the middle. If the skewer comes out clean it is done, if not, place the loaf back in the oven checking for doneness in 10-minute intervals.
- Once done, let the loaf cool in the pan for at least 10 minutes on a wire rack. Once cool enough to handle, remove from the pan and let cool completely.
- While the loaf is cooling whisk the melted butter, rum, and powdered sugar until combined into a smooth glaze. Spoon the glaze evenly over the top of the bread.