Banana Bread with Buttered Rum Glaze

This morning I woke while the sky was still dark. I am accustomed to years of waking in the middle of the night; be it for kids or work I’m unable to sleep in, try as I might, but I really don’t mind. I cherish the quiet of the dark, where I can think and do as I please as I drink my morning coffee, uninterrupted. Eventually, the sun rose this morning and I went for a walk in my neighborhood. Upon my return, I set out to create the comfort that I so desire these days.

I walked into the house to find my youngest at the counter, mixing together crepe batter. She poured the batter and swirled until the pan was evenly covered, then griddled the crepes until they were perfectly, golden brown and freckled with pinprick holes. I squeezed my way onto the stove, preparing my trusted red Le Creuset pot for chicken soup, with chicken thighs, onion, celery, carrot, sprigs of thyme, salt, and grinds of coarse black pepper. I pushed that to the back to simmer while I turned my attention to the bananas ripening on the counter. It occurred to me that it would be fitting to turn them into a loaf of banana bread.

After pulling a jar of buttermilk from the fridge, I began to melt the butter, eventually taking it beyond melting to the toasted, nutty, liquid gold known as brown butter, which is the back pocket trick of bakers everywhere. Into the bowl went the dry ingredients -- dark rye flour, sugars, a few grates of nutmeg and leavening. After a stir of the ingredients and a quick smash of the bananas into the batter, the cake slid into the oven. Nearly an hour passed and the house filled with warmth. The bread emerged and was brushed with a hot buttered rum glaze.

Later tonight the chicken will be shredded for enchiladas for the kids and I’ll warm up the soup for myself. Afterwards, we will cut thick slices of banana bread for dessert. We’re taking it easy right now, caring for ourselves the best we can as we navigate these uneasy days. 

This weekend we are extending this comfort to all of you as well, as we bake loaves of Banana Bread with a Buttered Rum Glaze as our secret item. Available this week for our newsletter subscribers only, so be sure to join our email list for access to all of our weekly specials.