I’ve got to admit, this could very well be the pinnacle of all banana breads I’ve ever conjured up. Roasting the bananas coaxed out their natural sweetness, making them almost fuse into the bread’s crumb. And that glaze? It’s like the cherry on top, but so much better. It’s heavenly when savored warm right out of the oven, but I suspect it’ll be just as sought-after the next day.
Whether you’re indulging in a slice post-dinner with a steaming cup of tea or sneaking one into your workday for a delightful surprise, this banana bread is a game-changer. Go ahead, give it a whirl—I guarantee you’ll be smitten! And as always, if you’ve got any queries, feel free to shoot them my way.
What You’ll Need
For the Banana Bread:
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup packed brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1/3 cup sour cream
4 ripe bananas, mashed
1 1/2 tsp vanilla extract
For the Salted Caramel Glaze:
1/4 cup packed brown sugar
2 tbsp unsalted butter
2 tbsp heavy cream
1/3 cup powdered sugar
1/2 tsp kosher salt
Step-by-Step Guide
Preheat and Prepare: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. Keep this mixture aside for later use.
Creamy Base: In a larger bowl, whip the brown sugar and room-temperature butter until it reaches a creamy consistency. Then, incorporate the eggs one at a time.
Wet Mix: Add the sour cream, mashed bananas, and vanilla extract to your creamy base. Beat until all the ingredients are well-integrated.
Combine: Gradually fold the dry ingredient mix into the wet mixture. Be cautious not to overmix; you want it just combined.
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