I had grand plans about waxing poetic about this rich, full-flavored Caramelized Banana Bread because it’s really as amazing as it sounds. The banana flavor is somehow more banana-y with warm caramel flavor and a crisp, sugar-coated exterior. And as all banana bread should, it tastes better two or three days after baking, once it has had time to sit wrapped in aluminum foil on the countertop. I even used a few slices dipped in egg to make Banana Bread French Toast last weekend. Amazing!
But that’s about all I can say about this banana bread without getting sick to my stomach. Because on Monday, after a work trip, I came down with a horrid case of food poisoning that has knocked me off my feet and has left me eating nothing more than Sprite, butter toast and popsicles for two days straight. This morning I finally felt good enough to have toast with a smear of peanut butter, so progress is being made. But thinking about my favorite foods, like bananas and Greek yogurt just doesn’t have the same appeal that it usually does. I’m hoping to resume to normal eating behavior soon, but in the meantime, you should make this banana bread and enjoy it for me.
Caramelized Banana Bread
Recipe only slightly adapted from Cooking Light, October 2012
*4 tablespoons butter
*3/4 cup brown sugar
*3 medium ripe bananas, sliced
*1/2 cup fat-free buttermilk
*2 tablespoons canola oil
*2 large eggs
*1 cup whole wheat flour
*1 cup all-purpose flour
*3/4 teaspoon baking soda
*1 teaspoon cinnamon
*1/2 teaspoon salt
*1 tablespoon coarse sugar (like Sugar In The Raw)
*Preheat oven to 350°F. Line a 9×5-inch loaf pan with aluminum foil or spray with nonstick cooking spray and dust with flour. Set aside.
*Melt the 4 tablespoons butter in a large nonstick skillet over medium high heat. Add the sugar and bananas and cook for 4 minutes. Remove from heat and cool for 10 minutes. Transfer banana mixture into the bowl of an electric mixer and beat for 1 to 2 minutes, until the mixture is well combined and fairly smooth.
*In a small bowl, stir together the buttermilk, oil and eggs. In a second bowl, stir together the flours, baking soda, cinnamon and salt. Add half the egg mixture to the banana mixture. Beat until just combined. Add half the flour mixture. Repeat with remaining egg and flour mixture, ending with flour mixture. Spoon batter into prepared loaf pan. Top with the coarse sugar. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack. Makes 15 servings/slices