This caramelized banana bread that will forever change the way you make banana bread! Perfectly moist and full of flavor, bananas caramelized in butter and brown sugar take this classic bake to a whole new level of delicious.
Post updated January 2023
Hi, friends! Apparently it was National Banana Bread Day last week, and I missed it. Can I even call myself a home baker if I miss a holiday purely revolving around one of the baking world’s most classic quick breads? Please forgive me. As soon as I realized I missed this celebratory day, I quickly grabbed the spotty bananas on my kitchen counter and created a delicious banana bread recipe that I think will make amends. And honestly, I think my efforts to correct my oversight had a better outcome than if I had just celebrated National Banana Bread Day like normal people do. Because normal people do celebrate this day.
Y’all, this banana bread. You wanna know how to take your banana bread to the next level? Treat those bananas right and caramelize them in brown sugar and butter. I’m telling you, it adds a certain depth of flavor to your bread and brings an almost salted caramel vibe to the flavor profile. Once you try this, you actually may never make banana bread again without caramelizing the bananas first. Sorry to ruin you like that, but really, I’m just trying to expand your baking horizons.
Also, let’s talk texture. This banana bread is spot on- not too gooey, and not even a little bit dry. Perfectly moist thanks to the brown sugar and sour cream in the recipe. Not to mention, the top crust has a beautiful, crackly quality thanks to the granulated sugar. It’s just all good. All of it.
All to say- happy belated National Banana Bread Day, folks. I’ll try not to miss it next year.
What you’ll need to make this banana bread:
Bananas: Because what is banana bread without bananas? The riper and more spotty the bananas, the better the banana flavor! Caramelizing the bananas will deepen the flavor even more.
Cinnamon: Adding a little touch of cinnamon to the warm caramelized bananas makes this banana bread even more flavorful and cozy.
Butter: Using melted butter adds moisture and flavor. It also serves as a a key player in caramelizing the bananas.
Flour: For structure.
Baking soda + baking powder: For leavening power.
Kosher salt: For balance.
Brown sugar: A little bit of brown sugar adds moisture and flavor. It also plays a really important part in caramelizing the bananas.
Granulated sugar: Using a larger amount of granulated sugar ensures that this banana bread is perfectly sweet, tender, and has a beautifully browned exterior.
Sour cream: Using sour cream makes this banana bread extra moist and tender. Be sure to use full-fat sour cream!
Eggs: For binding and structure.
Vanilla: For added flavor.
How to make this banana bread:
First, caramelize the bananas (and get ready for your kitchen to smell amazing)
Next, make the banana bread
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I substitute yogurt for sour cream? Yes! Just make sure its plain, full-fat yogurt.
What kind of loaf pan should I use? A 9×5” loaf pan is best for this recipe. However, you can use an 8×4” if that’s what you have- just watch your bake time, as it may need a few extra minutes in the oven.
Some notes before you bake:
Be careful not overmix your batter. Batter that uses banana can easily become gummy if overworked. Allowing the batter to rest in the pan for 10 minutes before baking also helps the batter relax a little.
When caramelizing the bananas, try not to move them while they cook. That beautiful, sugary caramelization only happens if you allow the heat to react with the butter and brown sugar, undisturbed.
For best results, I highly recommend weighing your ingredients with a kitchen scale. This is especially helpful when it comes to the bananas. It’s hard to know what is a “medium” or “large” banana, so weighing them ensures you’re using the correct amount.
Print
Caramelized Banana Bread
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 1, 9×5″ loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Breakfast, Snack, Dessert
Description
This caramelized banana bread that will forever change the way you make banana bread! Perfectly moist and full of flavor, bananas caramelized in butter and brown sugar take this classic bake to a whole new level of delicious.
Ingredients
For the banana bread:
- 375 gm very ripe bananas (about 3 large or 3 1/2 medium-sized bananas), caramelized (see recipe below)
- 219 gm (1 3/4 cups, spoon & leveled) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 133 gm (2/3 cup) granulated sugar
- 60 gm (1/4 cup firmly packed) light brown sugar
- 75 gm (1/3 cup) unsalted butter, melted and cooled slightly
- 80 gm (1/3 cup) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
For the caramelized bananas:
- 375 gm very ripe bananas (about 3 large or 3 1/2 medium-sized bananas)
- 25 gm (2 tablespoons) light brown sugar
- 28 gm (2 tablespoons) unsalted butter
- 1 teaspoon ground cinnamon
Instructions
To caramelize the bananas:
- Slice the bananas in half lengthwise and press 25 gm (2 tablespoons) of brown sugar onto the cut sides of the bananas. Set aside.
- Melt 28 gm (2 tablespoons) of butter in a large non-stick skillet over medium heat. Place the bananas cut side down in the skillet and cook for 4 to 5 minutes without disturbing. Flip the bananas over and cook for an additional 2 minutes. Remove the bananas (along with caramelized drippings) to a large heatproof bowl. Mash the bananas with a fork. Add the cinnamon and stir to combine. Set aside to cool.
To make the banana bread:
- Preheat the oven to 350°F. Spray a 9×5″ metal loaf pan with baking spray and line with parchment paper, allowing excess paper to hang over the sides.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and kosher salt; set aside.
- To the bowl with the mashed caramelized bananas, add the sugar and brown sugar and whisk until glossy. Next, add the melted butter, sour cream, vanilla, and eggs, and whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the ingredients together until just combined and no more pockets of flour are visible. Be careful not to overmix.
- Pour the batter into the prepared pan and allow to rest for 10 minutes.
- After the batter has rested, bake for 50 to 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Wrap in plastic wrap and store in an airtight container at room temperature for up to 3 days.
Freezing: Wrap the banana bread in a layer of plastic wrap and then a layer of foil. Place the wrapped loaf in an airtight container or freezer safe zip-top bag before placing it in the freezer. Banana bread is good in the freezer for up to 3 months. Allow to thaw overnight in the fridge.
