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Author Notes: 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. —Carly Westerfield
Makes 2 loaves
cups Whole wheat flour
teaspoons Baking soda
teaspoon Kosher salt
pounds Unsalted butter
cups White sugar
cup Brown sugar
Yellow bananas (not overly ripe)
tablespoon Unsalted butter
teaspoon Baking powder
teaspoon Vanilla extract
- 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.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains