Caramelized Banana Bread

Joan Penney


I love banana bread and am ALWAYS playing with and revising recipes hoping to finally hit upon the perfect texture, crumb and wow factor. This recipe will not disappoint. Caramelizing the bananas brings out depth and intensifies the flavor, the brown sugar and butter work together well to further the caramel flavor.

☆☆☆☆☆ 0 votes
8 mini loaves
15 Min
25 Min


ripe bananas, peeled
1 1/4 c
brown sugar, divided
10 Tbsp
butter, softened & divided
1 tsp
1/4 tsp
freshly grated nutmeg
1 tsp
vanilla extract
1/2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
1/4 c
butter milk
2 c
all purpose flour
1 c
toasted pecan pieces (optional)


1Preheat oven to 350. Grease loaf pan(s)
In a large frying pan over medium heat, add sliced bananas, 2 T butter and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often. Add cinnamon, nutmeg and continue cooking 3-5 min. Add vanilla extract and remove from heat.
2To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar; beat until smooth (2-3 min). Add egg, baking soda, baking powder and salt, mix well.
3to mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour. Mix well between additions. Stir in toasted pecan pieces.
4Pour batter into prepared loaf pan(s). Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until cake tester comes out clean. Allow to cool slightly.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids