Caramelized Banana Banana Bread
Description
This recipe is an iteration of a recipe for banana bread that my mother originally found and made from William-Sonoma that was published in the 90s. I've adapted it over the years to be what I think is the ideal recipe. Caramelized bananas are the secret to a richer, deeply banana flavor. I love making this bread and freezing one loaf for whenever it's needed in the future.
Ingredients
- 2.5 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- ½ pounds unsalted butter
- 1.5 cups white sugar
- 1/3 cup brown sugar
- 4-5 yellow bananas (not overly ripe)
- 4 eggs
- 1 tablespoon unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Directions
- Set oven to 350 degrees Fahrenheit. Butter and flour two loaf pans.
- Incorporate flour, baking soda, baking powder, and salt in a medium bowl.
- Using the tines of a fork, mash bananas while maintaining some sizable pieces. Not looking for baby food here! If your bananas are more ripe, consider a small dice instead. Heat a medium sauté pan over medium-low heat and add 1 tbs butter, bananas, and brown sugar. Stir with a wooden spoon until bananas are caramelized and fragrant, about 4-5 minutes. Let cool.
- While bananas are cooling, cream the butter with white sugar. Beat in eggs and vanilla. Add the cooled bananas and chopped pecans and stir with a spoon. Slowly incorporate dry ingredients and mix until just combined.
- Divide batter into loaf pans and tap on the counter to release any air bubbles. Bake for 55-60 minutes. Let cool on a rack and serve with butter and a flake of Maldon salt.
