Banana Bread With Caramel Glaze
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 wooden spoon or rubber spatula
- 1 9x5-inch loaf pan
- 1 Medium saucepan
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 large ripe bananas mashed
- 100 gram granulated sugar
- 80 gram brown sugar packed
- 115 gram unsalted butter melted and cooled
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 2 gram ground cinnamon optional
- 60 milliliter whole milk or buttermilk
- 120 gram chopped walnuts or pecans optional
- 60 gram unsalted butter
- 100 gram brown sugar packed
- 60 milliliter heavy cream
- 2 milliliter vanilla extract
- 1 gram fine salt
- 1 60–90 g powdered sugar sifted
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, mashed bananas, eggs, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon until evenly combined.
- Add the dry ingredients to the wet ingredients in two additions, stirring gently just until no dry streaks remain.
- Stir in the milk (or buttermilk) and fold in the nuts if using, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and let the banana bread cool in the pan for 10 minutes.
- Carefully lift the loaf from the pan using the parchment and let it cool completely on the wire rack before glazing.
- To make the caramel glaze, combine the butter and brown sugar in a saucepan over medium heat, stirring until the butter melts and the mixture begins to bubble.
- Slowly stir in the heavy cream, bring back to a gentle simmer, and cook for 2–3 minutes while stirring.
- Remove the pan from the heat, stir in vanilla and salt, then whisk in enough powdered sugar to reach a thick but pourable consistency.
- Let the caramel glaze cool for 3–5 minutes to thicken slightly, then pour or spoon it evenly over the cooled banana bread.
- Allow the glaze to set for about 10 minutes before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and flavor, and avoid overmixing the batter to keep the bread tender instead of dense. If the top of the loaf browns too quickly before the center is done, tent it loosely with foil for the last 15–20 minutes of baking. The glaze thickens as it cools, so add a splash of cream if it gets too stiff, and be sure the bread is fully cooled before glazing to prevent it from sliding off. This loaf keeps well wrapped at room temperature for 2–3 days and can also be frozen (unglazed) for longer storage, then glazed fresh before serving.
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