Caramelized Banana Bread Recipes

CARAMEL MACCHIATO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
• In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
• Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
• Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

SALTED CARAMEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
• Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
• Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

BROWN BUTTER CARAMELIZED BANANA BREAD

Steps:

• Preheat the oven to 325°F. Grease a 10×5 (1 ½ lb) loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.
• Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
• Add the butter to a 10″ sauté pan and melt over medium heat. Drop the heat to medium-low and continue to cook as it starts to bubble. After 3-4 minutes, the bubbling will begin to subside as it becomes browned and fragrant. The speckles should be a deep amber color. Turn off the heat and allow the butter to cool for a minute or so.
• Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Beat in the eggs. Whisk in the honey, greek yogurt, mashed bananas, vanilla, and almond extracts until incorporated.
• Whisk in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
• Wipe out the sauté pan and heat again over medium heat. Add the 2 tablespoons of butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Flip the bananas over and season with a pinch of salt. Drizzle in the honey. Let bubble for a minute or so. Turn off the heat.
• Spoon half of the caramelized bananas over the batter. Reserve the rest for serving.
• Bake the banana bread uncovered on the middle rack for 55 minutes until browned. Let cool for 15 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 30 minutes or so.
• Slice it into thick slices and serve with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas over top.

CARAMELIZED BANANA BREAD

Steps:

• 1. Preheat oven to 350. Grease loaf pan(s).
• 2. In a large frying pan over medium heat, add sliced bananas, 2 Tbsp butter, and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often.
• 3. Add cinnamon and nutmeg.
• 4. Continue cooking 3-5 minutes.
• 5. Add vanilla extract and remove from heat.
• 6. To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar.
• 7. Beat until smooth (2-3 min).
• 8. Add egg, baking soda, baking powder, and salt. Mix well.
• 9. To mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour.
• 10. Mix well between additions.
• 11. Stir in toasted pecan pieces.
• 12. Pour batter into prepared loaf pan(s).
• 13. Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until a cake tester comes out clean.
• 14. Allow to cool slightly.

CARAMELIZED BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
• Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
• Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
• In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
• Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
• Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.

WHOLE GRAIN CARAMELIZED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4 -1/2 x 8-1/2 inch loaf pan
• Make the bread: In a large bowl, sift together the flour, baking soda, and salt
• In a medium skillet, heat the coconut oil until it melts. Add the bananas and brown sugar. Simmer on medium-low heat for 5 minutes, stirring occasionally, until the bananas have softened and the sugar begins to caramelize. Allow the bananas to cool for 10 minutes.
• Combine the bananas and eggs in a blender or food processor, and process to a smooth puree. Fold the banana mixture into the flour with a spatula until just combined. Pour the batter into the loaf pan.
• Bake the bread for 42 minutes until a toothpick comes away clean when inserted in the center of the bread. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack for 30 minutes before glazing.
• Make the Glaze: Combine the powdered sugar, cinnamon, and ginger in a small bowl. Add 2 teaspoons water and mix until the sugar dissolves. Spread on top of the bread.
• Store at room temperature, covered with plastic wrap, for up to 3 days.

CARAMELIZED BANANA NUT BREAD

Steps:

• Caramelized Bananas
• In a small skillet, melt butter over medium- low heat.
• Gently press dark brown sugar onto the cut side of each banana half. Place bananas cut side down in skillet.
• Cook, without moving, until bananas are golden brown, about 4-5 minutes.
• Gently turn, and cook 2 more minutes. Remove and set aside.
• Banana Nut Bread Batter
• Preheat oven to 325 degrees. Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
• Cut a sheet of parchment paper the length of the loaf pan and long enough to hang "handles" over the sides. Spray parchment with nonstick spray. Set aside.
• In a medium bowl, sift flour, salt, baking soda and cinnamon together (or whisk); set aside.
• In a mixer bowl, beat bananas, dark brown sugar, melted butter, sour cream, eggs and vanilla just until mixed. It is okay to have chunks of banana remaining.
• Stir in dry ingredients and mix well; add nuts and mix.
• Spoon batter into prepared loaf pan. Place caramelized banana slices on top of batter.
• Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan 10 minutes; lift from pan with parchment paper handles and cool on a wire rack.
• Freezes well.

CARAMELIZED BANANA BREAD

Steps:

• Gather all materials.
• Melt butter in a pan, and then add bananas and brown sugar. Stir around a bit until bananas somewhat caramelized.
• Form Dry Team by combining flour and baking soda.
• Form Wet Team by combining eggs, milk, vinegar, and slightly cooled caramelized banana mixture.
• Combine Wet and Dry Teams, and pour into a greased loaf pan.
• Bake at 375F until golden brown and delicious, approximately 45 minutes.