|Caramelized Banana Bread from Bake from Scratch|
Makes one loaf
1⅔ cups (209 grams) all-purpose flour
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (2.5 grams) baking soda
¼ teaspoon (1.25 grams) baking powder
1⅛ cups (255 grams) mashed very ripe bananas (about 3 medium)
¾ cup (165 grams) firmly packed light brown sugar
⅓ cup plus 2 teaspoons (86 grams) unsalted butter, melted
¼ cup (60 grams) sour cream
2 large eggs (100 grams)
1 teaspoon (4 grams) vanilla extract
½ teaspoon (1 gram) ground cinnamon
Caramelized Banana (recipe follows)
Preheat oven to 325°F (170°C). Butter and flour an 8½x4½-inch loaf pan.
Whisk together flour, salt, baking soda, and baking powder. In a separate bowl, whisk together mashed banana, brown sugar, melted butter, sour cream, eggs, vanilla, and cinnamon. Fold the flour mixture into the banana mixture just until combined. Spoon batter into the prepared pan. Place Caramelized Banana halves, cut side up, on top of batter.
Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Makes 2 halves
1 tablespoon (14 grams) unsalted butter
2 tablespoons (28 grams) firmly packed light brown sugar
1 medium banana (124 grams), halved lengthwise
In a small skillet, melt butter over medium-low heat.
Gently press brown sugar onto each cut side of banana. Place bananas, cut side down, in skillet; cook until bananas are golden brown and caramelized, four to five minutes. Gently turn, and cook two minutes more. Remove from heat; set aside until ready to use.