I Am Baker

blueberry banana banana bread cake with brown butter glaze

If you read here you may know this already, but I am a huge fan of banana bread and blueberries.  Like, HUGE.  It would probably be my request for last meal should I ever end up on death row.

Blueberry Banana Banana Cake with Brown Butter Glaze


And if that should ever happen, please, someone teach my children that its ok to use shortening in buttercream and still call it buttercream.

And also, if that should ever happen, please take a picture of me because I am sure I will be skinny.  I heard that people who don’t eat a cake everyday weigh less than people who do.

Blueberry Banana Banana Cake with Brown Butter Glaze


But anyway.

Since I am still legally allowed to eat a cake a day I will start with this bad boy.

But before I show you the recipe, I need to talk about the star of this show.

Brown Butter Glaze!

Brown. Butter. Glaze.

I um… well… it has left me speechless on more than one occasion but that doesn’t translate well for a blog post for I will try to describe it.

Its yummy.

Blueberry Banana Banana Cake with Brown Butter Glaze


I had a hard time not pouring it ever EVERYTHING.  Mostly because I ran out so quickly, but thankfully it is easy to make so yippee!

brown butter glaze


  • 1/2 cup (1 stick) unsalted butter
  • 2 cups sifted confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk


  1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Its best to use an aluminum pan or pan that does not have a black bottom. You will want the butter to smell nutty and be a dark brown color.
  2. In a medium bowl, add sugar, vanilla and 2 tablespoons milk. Stir. Cover the bowl with cheesecloth that has been doubled over.
  3. Carefully pour butter over the sugar mixture. The cheesecloth should catch the very dark and burnt bits.
  4. Stir until smooth. If glaze is too thick, add more milk. Use immediately.
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This recipe was adapted from Martha Stewart.

In the small, teeny-tiny, microscopic chance that you want to make this without the glaze, I will not be mad.  ONLY because the cake in itself is quite delicious.

blueberry banana banana bread cake


  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups fresh blueberries


  1. Put bananas in a large bowl and shmush with a fork. Melt butter, then pour over bananas and incorporate with fork.
  2. Add in sugar, beaten egg, and vanilla. Mix well.
  3. Pour flour, cinnamon, baking soda and pinch of salt over banana mixture. Add blueberries over flour and stir all ingredients until just combined.
  4. Pour mixture into a prepared 8-inch round pan. Bake for 35-45 minutes. (At the 30 minute mark, I have covered the cake with foil to prevent the edges from burning.)
  5. Can be served immediately.
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Recipe adapted from the always amazing Simply Recipes.

Blueberry Banana Banana Cake with Brown Butter Glaze!


If you want, you may simply omit the blueberries.

Just don’t tell me.

I Am Baker

Banana Bread {And Some News}

I have another Banana Bread recipe on this blog.  Its perfect and amazing and I have made it no less then fifty times.


But then my dear hubby brought some other woman’s banana bread home from work.  And then he said… get this…

“I like this better.”

I Faint.

I Sob.

I Throw myself on the floor in a fit of justified hysteria.

And then I decided to see if I could replicate it. Cause he was right, it was fabulous.


I found a recipe that was a bit different, tweaked it a bit, and boy am I happy.

Its amazing.  Delicious.  Moist. Full of wonderful banana flavor.  I would never have known this banana bread bliss had another woman’s baked goods not threatened to capture my hubbies heart.

But remember I have some news?

Well, turns out that a fabulous publisher thinks I have a book in me.

I will be writing a book based on the creations like you see here on iambaker.  Most of the book will be new ideas, but there will also be some revamped old favorites. (Like the Rose Cake.  Its probably my favorite cake ever!)

So I had this big “surprise” moment planned out in my head.  A year or so from now I would announce, “I’ve written a book!  Here it is!”

But something just didnt feel right about that.

See, this blog wouldn’t be much without you.

Without your feedback and comments and participation.

We have teamed up nicely to do Cake Challenges.

We have succeeded in making baked goods for people across the country.

We have brainstormed ways to give baked gifts to people in need.

Did you catch the important word in all those things?


I would not be writing a book if it weren’t for us.

So, dear friends, it just doesn’t seem right to not have you be a part of this process.

I want to include you and share secrets and behind the scenes happenings with you.  I want you, my friends, to get more then the person who just picks up a copy of the book on a bookshelf.  (Right now I am just hoping that someone gets the opportunity to pick one up on a bookshelf!  It still seems like an impossible dream!)

We have come this far.  Now lets take it to the next level.

You may have noticed that my blog posting has slowed down considerably and that I have started a “Baking With” feature.  This is because I have been busy with  (having four kids and a husband whom are my first priority!) book stuff and just cant bake three treats a week like I used too.

Its a bummer to me that I cant post as often right now, but it is my hope that you will understand.  That you will embrace the people that have graciously agreed to join the iambaker baking family through guest posts.  That you will do what friends do… tell me if an idea needs work or if I buttercream frosting in my hair or if I am just nuts.


And now for the recipe: (Adapted from Allrecipes.com)

Perfect Banana Bread

2 eggs

1/3 cup vanilla yogurt

½ cup vegetable oil

1 cup ripe mashed bananas

1 ½ cups white sugar

½ cup brown sugar

½ tsp vanilla extract

1 ¾  cups all-purpose flour

1 tsp baking soda

½  tsp salt



Preheat oven to 325 degrees and prepare chosen pan.

Blend together the eggs, yogurt, oil, extract and bananas in mixer with low speed.

Add in sugars and fully incorporate.  Then add flour, baking soda, and salt and mix until just combined.

Pour into prepared pan and bake 1 hour or until a toothpick inserted in the center comes out clean.

I have doubled this recipe with great success.

(Be sure to start checking your banana bread at 45 minutes.  I have had it be done in 50 minutes or heard that it can take as much as 75 minutes.  It just depends on the accuracy of your oven.)


In case I forgot to mention, I am hoping for a fall release for the book, which means I will need to get it done very early on in 2012.  This tight deadline is tough, but good.  I am excited!  Nervous.  But mostly just grateful for this amazing opportunity.

I hope you know how thankful I am that you are willing to come along for the ride.


I Am Baker

Banana Cake


Or, if you want to get technical, banana bread. But every time I make banana bread I think, "Isn't this basically the ingredients for cake?"

Is it just me?

Anywho… I had some pretty unrecognizable old brown banana's laying around so I figured I better make some bread now that hubby got the stove all fixed. *my hero*

My MIL picked up these cute mini loaf pans for me. I heart them.


I made three different kinds.


And used a fantastic base recipe. (below)

I separated it into three batches… kept one plain, added white chocolate chips to another, then heath chips to the last.


Here is the best base banana bread recipe I have ever tried. (say that three times fast)


1/2 cup butter

3/4 cup brown sugar

2 eggs

2 cups mashed overripe bananas

1 tsp. vanilla

1 tsp. cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt


1/2 cup white chocolate chips (for mini loafs)

1/4 to 1/2 cup heath chips (for mini loafs)


In a large bowl, combine flour, baking soda and salt. In a separate
bowl, cream together butter and brown sugar. Stir in eggs,mashed
bananas, and vanilla until well blended. Stir banana mixture into flour mixture;
stir just to moisten. Pour batter into prepared loaf pan.

Bake at 350
in preheated oven for 35 to 40 minutes for mini loafs (60-65 for regular size pan), until a toothpick inserted into
center of the loaf comes out clean. Let bread cool in pan for 10
minutes, then place on a wire rack.


We could not get enough of the white chocolate chip version. For some reason (long baking time?) the chips melted almost completely and dispersed themselves evenly throughout the loaf… so there was the subtle smooth banana flavor then a little hit of sweet light chocolate.


Seriously amazing. I cannot recommend it enough.

Make it for mom. Ya know. For Mothers Day. :)


*Stop by and win a Creative's Vado HD Pocket Video Cam. Its seriously cool.