Salted Caramel Banana Bread

Salted Caramel Banana Bread

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a sweet-salty recipe for decadent banana bread.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

12

servings

Bread
2
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
1/2
teaspoon kosher (coarse) salt
1/2
cup unsalted butter, softened
1
cup packed light brown sugar
2
eggs
3
teaspoons vanilla
3
ripe bananas, mashed
Glaze
2
tablespoons unsalted butter
1/4
cup packed light brown sugar
2
teaspoons whipping cream
1/3
cup powdered sugar
1/4
teaspoon kosher (coarse) salt
  1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  2. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and 1 cup brown sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until combined. Beat in vanilla and bananas until well blended. Gradually add flour mixture, beating on low speed just until incorporated. Pour batter into pan.
  3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run knife around edges to loosen loaf; remove from pan to cooling rack.
  4. In small saucepan, heat 2 tablespoons butter and 1/4 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream. Remove from heat; stir in powdered sugar and 1/4 teaspoon salt. Immediately drizzle over loaf (glaze will harden quickly).
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To test the bread’s doneness, stick a clean skewer or toothpick in the center. If it comes out clean, the bread is done.
This bread is great served warm; toast in a toaster oven, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.