Caramelized Banana Bread
Take your baking to the next level with this Caramelized Banana Bread. Packed with caramelized bananas, this moist and flavorful loaf transforms traditional banana bread into a whole new taste experience.
Equipment
- 1 9x5 loaf pan
Ingredients
Caramelized Bananas
- 1½ cups (340 g) ripe bananas, cut into slices about 3 bananas
- 2 tablespoon (28 g) unsalted butter
- 2 tablespoon (24 g) dark brown sugar, packed
- 1 extra banana (make sure this one is more yellow - see notes below) optional (if you want to add a banana to top of loaf
Banana Bread
- 6 tablespoon (84 g) unsalted butter, melted and cooled
- ¾ cup (150 g) dark brown sugar, packed
- 2 (112 g) large eggs, room temperature
- 1 teaspoon (4 g) vanilla extract
- ¼ cup (65 g) sour cream, room temperature
- ¼ cup (56 g) neutral oil
- 2 cups (240 g) all purpose flour
- 1 tsp (4 g) baking soda
- ½ teaspoon (3 g) salt
Topping
- turbinado sugar
Instructions
Caramelized Bananas
- Place a 10 inch skillet over medium heat and add butter and sugar and let melt completely. Stir it to combine.2 tablespoon (28 g) unsalted butter, 2 tablespoon (24 g) dark brown sugar, packed
- Place the bananas in the butter/sugar and let it cook for about 2-3 minutes, until the bottoms have browned. Then flip and cook for another 2-3 minutes until they're brown. Remove the bananas and add them to a bowl to cool, leaving behind whatever butter/sugar mixture.Mash your bananas and set the bowl aside.1½ cups (340 g) ripe bananas, cut into slices
- OPTIONAL if you want the top banana: Place your extra banana in the pan and let it cook for a few minutes on each side until browned and caramelized, then remove it and place it on a plate, being careful not to break it.1 extra banana (make sure this one is more yellow - see notes below)
Banana Bread
- Preheat oven to 350° F.
- Grease and line a 9x5 loaf pan with parchment paper and set aside.
- In a large bowl, add melted butter, cooled bananas, brown sugar, eggs, sour cream, oil, and vanilla extract, and whisk until all is completely incorporated.6 tablespoon (84 g) unsalted butter, melted and cooled, ¾ cup (150 g) dark brown sugar, packed, 2 (112 g) large eggs, room temperature, 1 teaspoon (4 g) vanilla extract, ¼ cup (65 g) sour cream, room temperature, ¼ cup (56 g) neutral oil
- Sift in the flour, baking soda, and salt and mix until JUST combined. Do not over mix your batter.2 cups (240 g) all purpose flour, 1 teaspoon (4 g) baking soda, ½ teaspoon (3 g) salt
- Pour the batter into the prepared pan, then top with the slices of banana and sprinkle with turbinado sugar.turbinado sugar
- Bake in middle rack of preheated oven for 50-60 minutes until a toothpick inserted comes out clean. Mine took around 55 minutes.
- Let cool for at least 15 minutes before removing from pan. Enjoy warm or at room temperature.
- Store leftovers in airtight container.
Notes
Bananas - For the caramelized bananas, you want ripe bananas. They don't have to be too overripe in this case since they're going to be caramelized. I usually give instructions on how to ripen bananas quickly, but in this case, it wouldn't work because if you bake bananas to ripen them quickly, they'll be too mushy to caramelize. So if you don't have any ripe bananas, you may need to wait a couple days to make this recipe.
Extra banana - For the top banana, I highly suggest making sure this one is more yellow and firm. We want to keep the shape and avoid it becoming mushy while caramelizing in the pan.
Nutrition
Calories: 3483kcalCarbohydrates: 458gProtein: 43gFat: 170gSaturated Fat: 71gPolyunsaturated Fat: 23gMonounsaturated Fat: 65gTrans Fat: 4gCholesterol: 602mgSodium: 2474mgPotassium: 1973mgFiber: 16gSugar: 229gVitamin A: 3852IUVitamin C: 30mgCalcium: 347mgIron: 15mg
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