The original Cooking Light recipe can be found here if you'd like to check it out. Their version also includes a browned butter glaze, but honestly the bread is so good alone that I didn't make the glaze. I also used coconut rum instead of regular rum. It just adds a nice little sweet kick.
A piece of this bread with a little swipe of butter is all you need. It's moist and slightly sweet, perfect for breakfast with a cup of coffee.
Caramelized Banana Bread
Recipe slightly adapted from Cooking Light
3 Tbsp unsalted butter
3/4 cup packed dark brown sugar
2 large ripe bananas, sliced
1/2 cup buttermilk
3 Tbsp canola oil
2 Tbsp coconut rum (I used Malibu rum)
2 large eggs
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
Preheat your oven to 350 degrees. Melt the butter in a skillet over medium-high heat. Add the brown sugar and bananas and saute for about 5 minutes, stirring occasionally. Remove from heat and let the mixture cool about 10 minutes.
While the banana mixture is cooling get the rest of your ingredients ready. Combine the buttermilk, oil, rum and eggs in a small bowl and mix well. Whisk the flour, baking soda and salt in another bowl.
Place the banana mixture in the bowl of a stand mixer and beat on medium speed until smooth. Add the flour mixture and buttermilk mixture alternately to the bananas, beginning and ending with the dry ingredients. Beat on low speed until completely combined.
Pour the batter into a 9 x 5-inch loaf pan coated with baking spray. Bake at 350 degrees for 1 hour or until a wooden toothpick or cake tester inserted in center comes out clean. Cool bread for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the wire rack.