I know I must have already done so many posts on banana bakes including cakes and breads flavored with peanut butter, all spice, coconut, browned butter, dulce de leche, maple syrup and chocolate chips. The classic banana bread, however, has never gone out of style and remains a versatile quick bread I would encourage all novice bakers to try at least once before dabbling with more complicated recipes. This deliciously tempting recipe, from May Squared, uses ripe bananas caramelized in brown sugar, butter and a small measure of rum which I chose to omit.
CARAMELIZED BANANA BREAD
3 tablespoons butter, softened
3/4 cup light muscovado sugar
4 medium ripe bananas
1/2 cup unsweetened yogurt
3 tablespoons vegetable oil
3 tablespoons cold water
1 teaspoon vanilla extract
1 teaspoon caramel extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup pecan nuts, chopped
- In a large skillet, over medium heat, melt butter. Add muscovado sugar and banana.
- Sauté for 4 minutes until the fruit is softened and can be easily mashed with a fork.
- Cool mixture for about 10 minutes. Combine yogurt, oil and extracts in a small bowl.
- Combine the flours, baking soda and baking powder together in a large mixing bowl.
- Add flour and yogurt mixture alternately to the banana mixture. Fold in nuts last.
- Spray a 9 x 5-inch metal loaf pan with cooking spray and scrape the batter into it.
- Bake in a preheated oven set to 350°F for 1 hour until fully set. Cool for 5 minutes.
- Turn out of pan and cool completely on a wire rack before slicing. Makes 10 pieces.