SALTED CARAMEL BANANA BREAD
This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.
Provided by Rachel Heather Henderson
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 49.2 g, Cholesterol 59.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 263.1 mg, Sugar 29.5 g
CARAMELIZED BANANA BREAD
Caramelizing the bananas before baking this banana bread adds a richness that's hard to describe. The smell during the caramelizing process is intoxicating. It really brings this simple bread to a whole new level of yumminess. One bite you know this isn't an ordinary banana bread. It's tender, rich, and delicious. The top forms a...
Provided by Joan Penney
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Grease loaf pan(s).
- 2. In a large frying pan over medium heat, add sliced bananas, 2 Tbsp butter, and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often.
- 3. Add cinnamon and nutmeg.
- 4. Continue cooking 3-5 minutes.
- 5. Add vanilla extract and remove from heat.
- 6. To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar.
- 7. Beat until smooth (2-3 min).
- 8. Add egg, baking soda, baking powder, and salt. Mix well.
- 9. To mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour.
- 10. Mix well between additions.
- 11. Stir in toasted pecan pieces.
- 12. Pour batter into prepared loaf pan(s).
- 13. Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until a cake tester comes out clean.
- 14. Allow to cool slightly.
CARAMELIZED BANANA BREAD PUDDING
Home made banana bread takes on a whole new look in this wonderful banana bread pudding - a warm and hearty dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
- Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
- Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
- In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
- Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
- Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
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