Description
This Unforgettable Bananas Foster Bread combines the rich, caramelized flavors of Bananas Foster with a moist and tender banana bread. Featuring layers of sweet, buttery banana slices cooked in brown sugar and butter, this loaf offers a delightful twist to classic banana bread, perfect for breakfast, dessert, or a special snack.
Ingredients
Scale
Caramelized Bananas
- 2 tablespoons unsalted butter
- â…“ cup (65g) packed brown sugar
- 2 ripe bananas, sliced
Bread Batter
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup (60ml) milk
Toppings
- Cinnamon sugar (for sprinkling)
- Chopped pecans or walnuts (optional, for garnish)
Instructions
- Caramelize Bananas: In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Stir in ⅓ cup brown sugar and cook for 1 minute until the sugar dissolves and starts to caramelize. Add 2 sliced ripe bananas and cook for 3–4 minutes, stirring occasionally, until the bananas soften and develop a caramel coating. Remove from heat and set aside to cool.
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened ½ cup butter and ¾ cup granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
- Add Eggs, Vanilla, and Mashed Bananas: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in 1½ teaspoons vanilla extract and 2 mashed ripe bananas until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture alternately with ¼ cup milk, mixing until just combined. Avoid overmixing to keep the bread tender.
- Assemble the Bread: Pour half of the batter into the prepared loaf pan. Spoon the caramelized bananas evenly over this layer. Then pour the remaining batter on top. Use a knife to gently swirl the batter and banana layer together for a marbled effect.
- Bake: Sprinkle the top with cinnamon sugar and optionally some chopped pecans or walnuts for added texture. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Cinnamon sugar topping adds a nice crunch and spice, but can be omitted if preferred.
- Chopped nuts are optional but recommended for texture contrast.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
