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
Ingredients
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2.5 cups
Whole wheat flour
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2 teaspoons
Baking soda
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1 teaspoon
Kosher salt
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½ pounds
Unsalted butter
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1.5 cups
White sugar
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1/3 cup
Brown sugar
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4-5
Yellow bananas (not overly ripe)
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4
Eggs
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1 tablespoon
Unsalted butter
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1 teaspoon
Baking powder
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1 teaspoon
Vanilla extract
Directions
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Set oven to 350 degrees Fahrenheit. Butter and flour two loaf pans.
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Incorporate flour, baking soda, baking powder, and salt in a medium bowl.
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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.
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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.
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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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