Banana Nut Bread with Caramel Sauce

Banana Nut Bread with Caramel Sauce

Photography by Foodivine Studio


Banana Nut Bread with Caramel Sauce

Velvety caramel sauce takes this banana bread to the next level.


Makes 8 to 10 servings

2 cups all-purpose flour 1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
4 very ripe bananas, divided
1/2 cup 2% plain yogurt
1 tsp baking soda
3/4  cup + 1 tbsp lightly packed brown sugar, divided
1/2  cup unsalted butter, softened
2 eggs
1/4  cup cold brewed coffee
3/4  cup coarsely chopped walnuts Caramel Sauce (recipe below) (optional)



Banana Nut Bread

Grease and line 9- x 5-inch loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

In large bowl, combine flour, baking powder, cinnamon and salt. Set aside. In separate bowl, using potato masher, mash 3 of the bananas. Mix in yogurt and baking soda and let stand until mixture has puffed up, about 10 minutes.

Meanwhile, preheat oven to 350°F. In third bowl, using electric mixer on med­ium speed, beat 3/4 cup of the brown sugar with butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Using wooden spoon, stir in coffee and reserved banana mixture. Scrape over reserved flour mixture and stir just until moist. Stir in nuts. Scrape batter into prepared loaf pan.

Cut remaining banana in half lengthwise, and place it cut side up on top of batter. Sprinkle with remaining brown sugar. Bake until cake tester inserted in centre of bread comes out clean, about 1 hour. Transfer pan to wire rack and let cool for 10 minutes. Unmold bread directly onto rack and let cool completely. 

(Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or wrapped in plastic wrap and placed in resealable bag and frozen for up to 1 month.) Drizzle with Caramel Sauce, if using, before serving.

Caramel Sauce

In saucepan, combine 1⁄2 cup each 35% whip- ping cream and lightly packed brown sugar with 3 tbsp each maple syrup and golden corn syrup. Bring to boil; reduce heat and simmer until brown sugar has dissolved and mixture has thickened slightly, about 10 minutes. Stir in 1⁄2 tsp fleur de sel. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Reheat over low heat before using.) Makes about 1 1/3 cups.




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Banana Nut Bread with Caramel Sauce