Banana Caramel Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
• Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
• Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

Steps:

• Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
• Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
• Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
• Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.

Steps:

• Caramelize walnuts.
• Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool.
• Bread pudding: Preheat oven to 200°F.
• Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and sauté in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat.
• Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard.
• Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it.
• Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and 1 cup brown sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until combined. Beat in vanilla and bananas until well blended. Gradually add flour mixture, beating on low speed just until incorporated. Pour batter into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run knife around edges to loosen loaf; remove from pan to cooling rack.
• In small saucepan, heat 2 tablespoons butter and 1/4 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream. Remove from heat; stir in powdered sugar and 1/4 teaspoon salt. Immediately drizzle over loaf (glaze will harden quickly).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
• In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
• Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
• Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.