Although this recipe looks very impressive when you serve it up, it’s actually very easy to make. You can customize this to your own tastes by adding nuts or even dried fruit, and I personally plan to try it out with chocolate chips in the future. As always, banana bread is the perfect way to use up too-ripe bananas before they go bad, and the rest of the ingredients are pantry staples that are typically on hand. You could have this delicious and unique recipe by The Daring Gourmet served up tonight, or just in time for breakfast tomorrow!

 

Ingredients

½ cup packed brown sugar

3 tablespoons unsalted butter, cut into several pieces

About 2 bananas, sliced in ¼ inch rounds

½ cup chopped walnuts or pecans (optional)

1½ cup whole wheat flour

¾ cup white granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup mashed overripe bananas

2 large eggs

⅓ cup coconut oil or oil of choice

⅓ cup buttermilk

1 teaspoon pure vanilla extract

 

For the Caramel Glaze:

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons heavy cream

 

Instructions

Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.

Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.

Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined.

Pour the batter over the sliced bananas in the pan.

In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.

Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.

To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Be careful not to overbeat the mixture when adding the wet ingredients to the dry, or your bread will be tough. Just mix till incorporated.

Recipe and image courtesy of The Daring Gourmet