Banana bread bites with butter rum glaze recipe
Like many kitchen countertops, mine had a small bunch of bananas that were getting way too overripe. Having been neglected for longer than I care to admit here, freezing the bananas for later was no longer an option and eating them raw would only be happening at gunpoint in what I can only assume would be a truly bizarre criminal circumstance. That only really left one viable option — banana bread!
Having made more than my fair share of banana bread (most of my bananas seem to suffer the same grim fate), I felt like memorializing this batch with something a little different than your everyday loaf, so into the mini-muffin and Madeleine pans they went. And since I got all fancy with the Madeleine pan, I felt the banana bread bites needed a little something extra so I whisked up a really simple butter rum glaze while those were baking.
After years of trading and trying different recipes, one of the things I find a bit strange about banana bread is how personally its bakers can take their banana bread. In my experience, they’re usually more than happy to make some as a gift or even share their recipe, but only on the condition we both agree that their banana bread is the “best” we’ve both ever had. I even think I may have had to swear an affidavit to that fact once, but that might have been for something else. So I was very pleased when Yammie’s Best Banana Bread Muffins Ever (Without Dirtying a Single Dish) delivered as promised. It was the best banana bread muffin I’d had in recent memory and I didn’t need a notary to get the recipe. Thanks, Yammie!
Inspired by Yammie’s Noshery.
Image: ForkingSpoon
Banana bread bites with butter rum glaze recipe
Deliciously moist with a buttered rum bite, these boozy banana bread bites may be small but they pack tons of banana and rum flavor.
Ingredients
Instructions
Preheat the oven to 375 degrees F.
Combine the eggs and bananas
In a large mixing bowl, beat the eggs with a whisk. Add in the bananas and mash them together with the eggs until the mixture forms a slightly chunky batter-like texture.
Pour the batter
Grease a mini-muffin pan or madeleine pan with a light coating of spray oil (or line the mini-muffin pan with baking cups). Carefully pour the batter into the mini-muffin or madeleine pans. For the mini-muffins, fill the cups about 1/2 full (no more than 3/4). Fill the unlined madeleine cups level (do not overfill).
Bake and glaze
Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted into the center. Remove the banana bread bites from the pan and transfer them to a cooling rack. When they're cool to the touch, use a pastry brush to coat the bites generously with the buttered rum glaze (recipe below). Dust lightly with brown sugar for garnish if desired.
Mix and heat the ingredients
In a small saucepan, simmer the rum, butter and sugar over medium heat until the sugar has completely melted and the mixture has thickened 10 minutes (approximately 10 minutes). Remove from the heat and let cool.
Notes
Adding 2 or 3 tablespoons of fruit preserves makes for a great mix-in. We love Bonne Maman orange or strawberry preserves but any quality preserve will do nicely.
Ingredients
Directions
Preheat the oven to 375 degrees F.
Combine the eggs and bananas
In a large mixing bowl, beat the eggs with a whisk. Add in the bananas and mash them together with the eggs until the mixture forms a slightly chunky batter-like texture.
Pour the batter
Grease a mini-muffin pan or madeleine pan with a light coating of spray oil (or line the mini-muffin pan with baking cups). Carefully pour the batter into the mini-muffin or madeleine pans. For the mini-muffins, fill the cups about 1/2 full (no more than 3/4). Fill the unlined madeleine cups level (do not overfill).
Bake and glaze
Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted into the center. Remove the banana bread bites from the pan and transfer them to a cooling rack. When they're cool to the touch, use a pastry brush to coat the bites generously with the buttered rum glaze (recipe below). Dust lightly with brown sugar for garnish if desired.
Mix and heat the ingredients
In a small saucepan, simmer the rum, butter and sugar over medium heat until the sugar has completely melted and the mixture has thickened 10 minutes (approximately 10 minutes). Remove from the heat and let cool.
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