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Whole Wheat Banana Bread with Caramel Glaze

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Whole Wheat Banana Bread with Caramel Glaze
  • Prep Time 30 min
  • Total Time 3 hr 55 min
  • Servings 12
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A tender whole wheat banana bread smothered in a caramel glaze and topped with pecans? Yes, please!

Ingredients

Bread

2
cups white whole wheat flour
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter, softened
1/2
cup granulated sugar
1/2
cup packed brown sugar
2
eggs
1 1/3
cups mashed very ripe bananas (3 medium)
1/2
cup chopped pecans, toasted*

Glaze

1/2
cup packed brown sugar
3
tablespoons heavy whipping cream
2
tablespoons butter, cut up
1
tablespoon light corn syrup
1/2
cup chopped pecans, toasted*

Directions

  • 1 Heat oven to 325°F. Spray bottom of 9x5-inch loaf pan with cooking spray. In medium bowl, stir flour, baking soda, baking powder and salt with whisk.
  • 2 In large bowl, beat 1/2 cup butter, granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in flour mixture just until moistened. Stir in 1/2 cup pecans. Spoon into pan.
  • 3 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan cooling rack 10 minutes.
  • 4 Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
  • 5 Meanwhile, in 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, stirring frequently, until sugar has melted. Boil, without stirring, 45 to 60 seconds or until thickened. Pour into small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over top of cooled bread; sprinkle 1/2 cup chopped pecans over caramel. Let stand until set.
Tips  

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.

Nutrition Information 
No nutrition information available for this recipe
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