Salted Caramel Banana Bread (Print Version)
# Ingredients:
→ Banana Bread
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon salt
05 -
3/4 cup packed brown sugar
06 -
1/2 cup unsalted butter, at room temperature
07 -
2 large eggs
08 -
1/3 cup sour cream
09 -
4 ripe bananas, mashed
10 -
1 1/2 teaspoons vanilla extract
→ Salted Caramel Glaze
11 -
1/4 cup packed brown sugar
12 -
2 tablespoons unsalted butter
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2 tablespoons heavy cream
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1/3 cup powdered sugar
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1/2 teaspoon kosher salt
# Instructions:
01 -
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
02 -
In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
03 -
In a larger bowl, whip the brown sugar and room-temperature butter until it reaches a creamy consistency. Then, incorporate the eggs one at a time.
04 -
Add the sour cream, mashed bananas, and vanilla extract to your creamy base. Beat until all ingredients are well-integrated.
05 -
Gradually fold the dry ingredient mix into the wet mixture. Be cautious not to overmix; you want it just combined.
06 -
Pour the batter into your prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
07 -
While your bread is cooling, craft the glaze. In a small saucepan, melt the brown sugar and butter over medium heat. Boil until the sugar dissolves, about one minute.
08 -
Remove the saucepan from heat. Stir in the heavy cream, followed by the powdered sugar and kosher salt. Whisk until smooth.
09 -
Let the glaze cool for about 5 minutes. Then, pour it generously over your cooled banana bread.
# Notes:
01 -
For the best flavor, use very ripe bananas with brown spots on their peels.
02 -
The bread can be stored at room temperature for up to 3 days if wrapped tightly.