Ingredients:

  • 4 Tbsp Unsalted Butter, cut into pieces
  • 1 ½ cups Confectioners’ (Icing) Sugar, sifted
  • 2 Tbsp Whole Milk or Half-and-Half (plus more for thinning)
  • ½ tsp Pure Vanilla Extract
  • 1 tsp Dark Rum (optional)
  • Pinch Fine Sea Salt

Instructions:

  1. Melt and Brown the Butter: Place the butter pieces in a small, heavy-bottomed saucepan over medium heat. Allow it to melt completely.
  2. Continue cooking, swirling the pan occasionally. The butter will foam. Once the foam subsides (about 2–3 minutes), watch carefully for small brown specks (milk solids) to form at the bottom and for a distinct nutty aroma. Remove from heat immediately.
  3. Cool the Butter: Pour the hot brown butter into a small, heatproof mixing bowl and allow it to cool slightly for 2–3 minutes. It should remain liquid but not be scorching hot.
  4. Prepare Dry Ingredients: Sift the confectioners’ sugar into a separate medium bowl. Add the pinch of salt.
  5. Combine Wet Ingredients: Into the slightly cooled brown butter, whisk in the vanilla extract and the dark rum (if using).
  6. Whisk and Integrate: Pour the liquid ingredients (the brown butter mixture) into the sifted sugar. Whisk thoroughly until a thick, paste-like consistency is achieved.
  7. Adjust Consistency: Add the milk one tablespoon at a time, whisking constantly, until the glaze reaches your desired smooth, flowing consistency. (A thicker glaze will be opaque; a thinner one will drizzle.)
  8. Apply and Set: Ensure the banana bread is completely cool before glazing. Drizzle or pour the glaze generously over the top of the loaf.
  9. Allow the glaze to set for 10–15 minutes at room temperature before slicing and serving.