This recipe combines the sweetness of ripe bananas with the warm spice of cinnamon for a delicious and comforting bread. The caramel glaze adds a touch of decadence.
Ingredients:
- For the Bread:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Caramel Glaze:
- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine wet ingredients: In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make the Caramel Glaze:
- Combine ingredients: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2 minutes, or until the sugar dissolves.
- Add cream and salt: Stir in the heavy cream and salt. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Glaze the bread: Once the bread is completely cool, drizzle the caramel glaze evenly over the top.
Enjoy! Serve warm or at room temperature. This bread can be stored in an airtight container at room temperature for up to 3 days.