With its moist texture and super-soft crumb, our Banana Bread is dripping with a deliciously
dark caramel sauce and topped with whole bananas sliced in half. Definitely a bread worth
going bananas over that you’ll make again and again.
INGREDIENTS
For the caramel
1/4 cup unsalted butter
1/2 cup dark moscovado sugar
4 small bananas, peeled, sliced lengthwise
For the banana bread
¼ cup unsalted butter at room temperature, plus more for the pan
1½ cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup dark moscovado sugar
⅓ sour cream
2 large eggs
4 large very ripe bananas, mashed
1 cup chopped toasted* walnuts
INSTRUCTIONS
Preheat oven to 350°. Lightly coat the sides of a 9” springform pan with butter and line
the bottom with a parchment paper round. Lightly butter the parchment.
Make the caramel:
Melt the butter in a saucepan over medium heat. Add the moscovado sugar and cook
until the sugar has melted, stirring occasionally. Remove from the heat and pour into
the parchment lined springform pan. Press the bananas, flat side down with the
rounded side up into the caramel. Set aside while you make the bread.
Make the banana bread:
In a medium size bowl, whisk together the flour, baking soda, and salt.
Using a mixer on medium-high speed, beat the softened butter, muscovado sugar, and
sour cream, in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a
time, beating to blend after each addition and scraping down sides and bottom of the
bowl as needed. Add mashed bananas and mix just until combined.
Reduce speed to low, and slowly add flour mixture, then mix until just combined. Stir
the walnuts into the batter. Gently, and carefully, spoon the batter over the bananas
and caramel, smoothing the top. Place on parchment lined baking sheet and then in the
oven.Bake for 65 minutes until a cake tester comes out with a moist crumb or two.
Let cool on a cooling rack for 30 minutes to set the caramel, then remove the ring and
carefully invert the bread onto another cooling rack. Carefully remove the parchment
paper.
Let cool to room temperature. Makes 12 wedge servings.
*Place the nuts on a sheet tray in a preheated 325˚F oven and bake for 10 minutes or
until toasted slightly brown.
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