Caramel Pecan Banana Bread
Caramel Pecan Banana Bread
Ingredients
For the Banana Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For the Caramel Sauce
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pecan Topping
- 1 cup pecan halves, chopped
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour a 9x5 inch loaf pan, ensuring all surfaces are coated to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/4 cup packed light brown sugar, baking soda, and 1/2 teaspoon salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, combine the mashed ripe bananas, 1/2 cup melted unsalted butter, lightly beaten large eggs, and 1 teaspoon vanilla extract. Mix until just incorporated.
⏱️ 2 min
- 4
Pour the wet banana mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough bread.
⏱️ 1 min
- 5
Prepare the Caramel Sauce: In a small saucepan, combine 1/2 cup packed light brown sugar, 1/4 cup unsalted butter, and 1/4 cup heavy cream. Place over medium heat and bring to a gentle boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes, continuing to stir. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt.
⏱️ 7 min
- 6
Pour about half of the prepared caramel sauce evenly into the bottom of your greased and floured loaf pan.
⏱️ 1 min
- 7
Carefully spoon the banana bread batter over the caramel layer in the loaf pan, spreading it evenly to cover the caramel.
⏱️ 1 min
- 8
Prepare the Pecan Topping: In a small bowl, combine the chopped pecan halves, 2 tablespoons light brown sugar, and 1 tablespoon melted unsalted butter. Mix well. Sprinkle this pecan mixture evenly over the top of the banana bread batter in the pan.
⏱️ 2 min
- 9
Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the edges set.
⏱️ 60 min•🌡️ 350
- 10
Remove the loaf pan from the oven and let the banana bread cool in the pan for 10 minutes. This helps the caramel set slightly. Then, carefully invert the bread onto a wire rack to cool completely.
⏱️ 10 min
- 11
Once cooled, slice and serve. If desired, gently warm the remaining caramel sauce and drizzle it over individual slices before serving for an extra touch of indulgence.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramel Pecan Banana Bread
Ingredients
For the Banana Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For the Caramel Sauce
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pecan Topping
- 1 cup pecan halves, chopped
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour a 9x5 inch loaf pan, ensuring all surfaces are coated to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/4 cup packed light brown sugar, baking soda, and 1/2 teaspoon salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, combine the mashed ripe bananas, 1/2 cup melted unsalted butter, lightly beaten large eggs, and 1 teaspoon vanilla extract. Mix until just incorporated.
⏱️ 2 min - 4
Pour the wet banana mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough bread.
⏱️ 1 min - 5
Prepare the Caramel Sauce: In a small saucepan, combine 1/2 cup packed light brown sugar, 1/4 cup unsalted butter, and 1/4 cup heavy cream. Place over medium heat and bring to a gentle boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes, continuing to stir. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt.
⏱️ 7 min - 6
Pour about half of the prepared caramel sauce evenly into the bottom of your greased and floured loaf pan.
⏱️ 1 min - 7
Carefully spoon the banana bread batter over the caramel layer in the loaf pan, spreading it evenly to cover the caramel.
⏱️ 1 min - 8
Prepare the Pecan Topping: In a small bowl, combine the chopped pecan halves, 2 tablespoons light brown sugar, and 1 tablespoon melted unsalted butter. Mix well. Sprinkle this pecan mixture evenly over the top of the banana bread batter in the pan.
⏱️ 2 min - 9
Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the edges set.
⏱️ 60 min•🌡️ 350 - 10
Remove the loaf pan from the oven and let the banana bread cool in the pan for 10 minutes. This helps the caramel set slightly. Then, carefully invert the bread onto a wire rack to cool completely.
⏱️ 10 min - 11
Once cooled, slice and serve. If desired, gently warm the remaining caramel sauce and drizzle it over individual slices before serving for an extra touch of indulgence.
⏱️ 5 min