Salted Caramel Banana Bread (Print Version)
# Ingredients:
→ Banana Bread
01 -
250 grams all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon ground cinnamon
04 -
0.5 teaspoon fine salt
05 -
150 grams packed brown sugar
06 -
115 grams unsalted butter, at room temperature
07 -
2 large eggs
08 -
80 grams sour cream
09 -
4 ripe bananas, mashed (about 400 grams)
10 -
1.5 teaspoons vanilla extract
→ Salted Caramel Glaze
11 -
55 grams packed brown sugar
12 -
30 grams unsalted butter
13 -
30 millilitres heavy cream
14 -
40 grams powdered sugar
15 -
0.5 teaspoon kosher salt
# Instructions:
01 -
Set oven temperature to 175°C. Grease a 23×13 cm loaf pan thoroughly and set aside.
02 -
In a medium bowl, sift together all-purpose flour, baking soda, cinnamon, and salt. Reserve until needed.
03 -
In a large bowl, beat brown sugar and softened butter until light and creamy. Add eggs individually, mixing well after each addition.
04 -
Blend in sour cream, mashed ripe bananas, and vanilla extract. Mix until fully combined.
05 -
Fold the sifted dry ingredients into the wet mixture gradually, mixing gently until just incorporated. Avoid overmixing.
06 -
Transfer batter to the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a skewer inserted in the centre emerges clean.
07 -
In a small saucepan over medium heat, combine brown sugar and unsalted butter. Stir and bring to a boil until sugar is dissolved, about 1 minute.
08 -
Remove saucepan from heat. Stir in heavy cream, then add powdered sugar and kosher salt. Whisk until the glaze is silky smooth.
09 -
Allow glaze to cool for 5 minutes. Generously pour over the cooled banana bread before slicing.
# Notes:
01 -
For enhanced flavour, use extra-ripe bananas and avoid overmixing the batter to maintain a tender crumb.