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

Scale

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

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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.