A tender whole wheat banana bread smothered in a caramel glaze and topped with pecans? Yes, please!
For the best banana flavor, use the oldest bananas with dark skin. Save ripe bananas for future use in bread by freezing them whole in resealable freezer plastic bags. They become mushy and are perfect for banana bread or smoothies.
When stirring the caramel, make sure all of the sugar is dissolved before it boils and thickens, or crystallization can occur. If there is sugar that has not dissolved on the side of the pan, use a pastry brush dipped in water to wash the sugar crystals down into the caramel before boiling.
*To toast pecans, bake in ungreased shallow pan at 325°F for 7 to 11 minutes, stirring occasionally, until light brown.