Caramelized Banana Bread

15 mins Prep Time

55 mins Cook Time

Written By

Samantha Medeiros

Is it bread, or is it cake? As the debate goes on, we can all agree that it is a great way to use up those extremely over-ripened bananas in your fruit bowl. This moist, sweet, cake-like quick bread is a great breakfast recipe or healthier substitute for some of your classic banana dessert options. Be sure to use the darkest, over-ripened bananas for this recipe, and be sure to sprinkle a layer of turbinado sugar onto the batter before baking to help maximize the sweet, almost caramel-like flavour!

Ingredients

Caramelized Banana Bread

1/4 cup unsalted butter, melted (or lightly browned)
4 bananas, over-ripened, 1 set aside
1/3 cup white sugar
1/3 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream, full fat (can substitute Greek yogurt)
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips or chopped nuts (optional)
2 tablespoons turbinado sugar (can substitute dark brown sugar)

Directions

Caramelized Banana Bread

8 Steps

Step 1

Preheat oven to 350°F, and generously grease a 8.5” x 4.5” loaf pan, line with parchment, and sprinkle with a thin layer of turbinado sugar, set aside.
Step 2

In a large bowl, add unsalted butter and three bananas, and mash thoroughly with the back of a fork until completely smooth. Set one banana aside for garnish.
Step 3

Whisk in white sugar and dark brown sugar until well combined. Then add eggs in one at a time, and mix well.
Step 4

Add in the sour cream, vanilla extract, kosher salt and baking soda and stir until combined and smooth.
Step 5

Add in the all-purpose flour and stir with a spatula until the batter just comes together and no large flour pockets remain. If using semi-sweet chocolate chips or chopped nuts, add them in now, being careful not to over-mix.
Step 6

Pour the batter into the prepared loaf pan and smooth it out. Cut a banana lengthwise and place it cut side up on top of the batter. Sprinkle generously with remaining turbinado sugar.
Step 7

Bake in preheated oven for 45-55 minutes, until a toothpick inserted in the centre of the bread comes out clean.
Step 8

Cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

Note:

2 Steps

Step 1

Banana bread can be kept in an air-tight container for up to 1 week in the fridge, or at room temperature for up to 4-5 days.
Step 2

A great reheating method is to pan fry it in butter until golden brown on both sides.