Whole Wheat Caramelized Banana Bread

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If you thought chocolate chips was the only way to upgrade banana bread, then get ready for this caramelized banana bread. 

Before mashing the bananas in with the flour, I caramelized them in butter, brown sugar and cinnamon to bring out yummy browned butter and caramel nots. As a side benefit, it made my house smell like heaven.

This bread isn't overly banana-y, a good thing since I'm not a huge fan of strong banana flavors. It tastes more like caramel with notes of banana and cinnamon. And how pretty is it with the banana slices at the top?

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I used whole wheat flour to make this bread. For quick breads, I usually use whole wheat because it adds a nice wheat-y flavor but isn't so dense and dry. For yeast breads, I usually just add a little whole wheat flour to it for fiber and flavor. 

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I was munching on this for breakfast all last week with some peanut butter or with a side of a fried egg. Toast up the slices in the morning and your house will smell amazing all over again!

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Whole Wheat Caramelized Banana Bread

Makes 1 loaf

Very loosely adapted from the Einkorn cookbook, a gift given to me by Jovial

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 tablespoons butter + 1 teaspoon
  • 3 very ripe bananas and 1 ripe but still firm
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla. 
  • 3 eggs
  • 1 tablespoon turbinado sugar

Directions

  1. In a large bowl, whisk together flour, baking soda and salt. Set aside until ready to use. Preheat oven to 350 degrees F. 
  2. Heat butter in a large skillet. Peel and cut 3 very ripe bananas into slices. Add bananas, brown sugar, cinnamon and vanilla to butter and saute until banana is soft and has started to caramelize, about 5-7 minutes. 
  3. Add caramelized bananas to the food processor along with the eggs. Process until pureed, then scrape into the bowl with the flour. Mix together with a spatula until just combined.
  4. Pour batter into a buttered loaf pan. Peel remaining banana and slice in half lengthwise, then place on top of the bread. Place dots of remaining tablespoon of butter on top of the banana and sprinkle with turbinado sugar. 
  5. Bake 40-45 minutes until the bread is set and a toothpick inserted into the middle comes out clean. Let cool for at least 15 minutes in the pan, then carefully remove and serve warm. 

More Quick Breads:

Whole Wheat Peanut Butter and Jelly Muffins

Whole Wheat Peanut Butter and Jelly Muffins

Pumpkin Cornbread Muffins with Date Butter 

Pumpkin Cornbread Muffins with Date Butter 

Gluten Free Carrot Pecan Muffins 

Gluten Free Carrot Pecan Muffins 

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