I love bananas, they are healthy snack and always provide just the right amount of energy before my runs, but I can never seem to eat them quick enough to prevent them from ripening too quickly. Fortunately when you have a few ripened banana's laying around on a Saturday morning the only thing to do is to turn them into some sort of banana treat. I stumbled across this recipe in the October issue of Cooking Light dedicated to quick and easy breads that are on the lighter side - meaning they are not loaded with a lot of oil and butter. I decided to make Caramelized Banana Bread with Browned Butter Glaze and let me tell you, they were out of this world.
A Few Things: In order to make this recipe even healthier, I added equal parts whole wheat pastry flour to white flour. You never would have known, as these muffins were very light and fluffy on the inside. Also, I opted to make muffins out of this recipe, but it can easily be made into bread as directed.