This is not a typical sweet banana bread. It is crusty and savory with a hint of sweetness in the glaze. It's a favorite at our house and certainly a great way to use up those over ripe bananas. Enjoy!

INGREDIENTS

• 3 cups gluten free flour blend
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 heaping teaspoon ground cinnamon
• 3 very ripe bananas mashed
• 1 teaspoon vanilla (I use vanilla bourbon)
• 12 ounces of your favorite beer (I use g.f Daura)
• 6 tablespoons melted butter (I use vegan butter)

BROWN BUTTER PECAN VANILLA GLAZE

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• 3 tablespoons butter (I use Miyoko’s vegan butter)
•     1 tablespoon pecans, finely chopped
• 1 cup confectioners sugar
• 2 teaspoons vanilla (I use vanilla bourbon)
• 1 tablespoon almond milk
• pinch of salt

• Preheat the oven to 375 degrees F. 
• Spray a 9×5 loaf pan with nonstick spray.
• Over a large bowl, sift together the flour, cinnamon and the salt. 
• Mash bananas in a separate bowl.
• Stir in the baking powder to the mashed bananas. Give a minute to bubble. Add to the flour mixture.
• Pour in the beer and stir until a batter forms. It will be thick. 
• Spoon the batter in the greased loaf pan. 
• Pour the melted butter over top. Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle. 
• Remove the pan from the oven and let cool.
• Drizzle with the brown butter vanilla glaze and enjoy.

BROWN BUTTER PECAN VANILLA GLAZE

• Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble.
• Add pecans.
• As soon as brown bits start to appear in the bottom of the pan, remove it from the heat. 
• Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!