Salted Caramel Banana Bread
Sept 15, 2024 22:23:40 GMT -5
Post by Shoshanna on Sept 15, 2024 22:23:40 GMT -5
Salted Caramel Banana Bread
Prep Time: 25 min
Cook Time: 1 hour
Total Time: 1 hour 25 minutes Yield: 1 - 9x5" loaf
Ingredients
Salted Caramel Sauce**
1/4 cup (57g) salted butter
1 cup (220g) packed light brown sugar
1/2 cup (125ml) heavy cream
1/2 tsp (2.5g) salt
Banana Bread
1/2 cup (114g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
4 tbsp (60ml) milk
1 tsp (5ml) vanilla extract
2 cups (250g) all-purpose flour
2 tsp (10g) baking powder
1 tsp (5g) baking soda
1 cup (245g) mashed bananas
1/2 cup (125ml) salted caramel sauce
Salted Caramel Sauce**
Stir together all the ingredients in a small saucepan. Cook over medium-high heat while stirring frequently until all of the sugar is dissolved, and bring to a boil.
Reduce the heat to low and let simmer for 5 minutes. Do not stir.
Remove from stovetop and pour into a heatproof jar. Let cool.
Banana Bread
Meanwhile, preheat the oven to 350F and grease a 9×5″ loaf pan.
Using an electric mixer, cream together the butter and sugar in a large bowl. Mix in the eggs, milk and vanilla.
Stir in the flour, baking powder and baking soda until almost combined. Fold in the bananas and 1/2 cup caramel until just combined.
Spoon into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool and drizzle with more caramel sauce before serving.
Notes
The banana bread can be stored wrapped up or in an airtight container at room temperature for 3-4 days.
Leftover caramel sauce should be refrigerated. It can be reheated in the microwave for 15-30 seconds to warm up.
** If you'd rather use a glaze than a sauce (more practical if you're giving this to someone), here's the recipe:
Glaze
¼ cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream
⅓ cup powdered sugar
1/2 teaspoon kosher salt
In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat.
Continue cooking until the sugar has fully dissolved, approximately 1 minute.
Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.
Allow glaze to cool for 5 minutes before pouring it over the bread.
link
Prep Time: 25 min
Cook Time: 1 hour
Total Time: 1 hour 25 minutes Yield: 1 - 9x5" loaf
Ingredients
Salted Caramel Sauce**
1/4 cup (57g) salted butter
1 cup (220g) packed light brown sugar
1/2 cup (125ml) heavy cream
1/2 tsp (2.5g) salt
Banana Bread
1/2 cup (114g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
4 tbsp (60ml) milk
1 tsp (5ml) vanilla extract
2 cups (250g) all-purpose flour
2 tsp (10g) baking powder
1 tsp (5g) baking soda
1 cup (245g) mashed bananas
1/2 cup (125ml) salted caramel sauce
Salted Caramel Sauce**
Stir together all the ingredients in a small saucepan. Cook over medium-high heat while stirring frequently until all of the sugar is dissolved, and bring to a boil.
Reduce the heat to low and let simmer for 5 minutes. Do not stir.
Remove from stovetop and pour into a heatproof jar. Let cool.
Banana Bread
Meanwhile, preheat the oven to 350F and grease a 9×5″ loaf pan.
Using an electric mixer, cream together the butter and sugar in a large bowl. Mix in the eggs, milk and vanilla.
Stir in the flour, baking powder and baking soda until almost combined. Fold in the bananas and 1/2 cup caramel until just combined.
Spoon into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool and drizzle with more caramel sauce before serving.
Notes
The banana bread can be stored wrapped up or in an airtight container at room temperature for 3-4 days.
Leftover caramel sauce should be refrigerated. It can be reheated in the microwave for 15-30 seconds to warm up.
** If you'd rather use a glaze than a sauce (more practical if you're giving this to someone), here's the recipe:
Glaze
¼ cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream
⅓ cup powdered sugar
1/2 teaspoon kosher salt
In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat.
Continue cooking until the sugar has fully dissolved, approximately 1 minute.
Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.
Allow glaze to cool for 5 minutes before pouring it over the bread.
link
