Caramelized Banana-Banana Bread

By Carly Westerfield
March 31, 2018
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Caramelized Banana-Banana Bread

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

  • 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
  1. Set oven to 350 degrees Fahrenheit. Butter and flour two loaf pans.
  2. Incorporate flour, baking soda, baking powder, and salt in a medium bowl.
  3. 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.
  4. 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.
  5. 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.

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