Caramelized Banana Bread

October 3, 2012

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

Happy Baking!

You Might Also Like


  • Reply Tara @ Chip Chip Hooray October 3, 2012 at 12:47 pm

    I’m so sorry to hear you’ve been down for the count! Here’s hoping you’re back to your old self soon. 🙁

  • Reply Amy @ Elephant Eats October 3, 2012 at 1:14 pm

    Aw, hope you feel better soon! This bread sounds so yummy. I love the idea of caramelizing the bananas!

  • Reply Jennifurla October 3, 2012 at 2:53 pm

    You poor thing! Food poisoning is just NOT fun. Love the idea of this bread, looks so good.

  • Reply Pam Shields October 3, 2012 at 3:27 pm

    This recipe attracted me because my HUSBAND (who is the “breakfast king” on the weekends) caramelizes bananas, mashes them, and puts them with warm maple syrup for pancakes, waffles, etc. Yes, it is really incredibly ahhhh-maze-ing! So I can imagine this is a keeper for the same reasons! Take care and get better!

  • Reply Maggie G. October 3, 2012 at 4:40 pm

    Feel better! Food poisoning sucks. On a more positive note, this bread looks amazing!

  • Reply Mandy October 3, 2012 at 5:57 pm

    Oh my gosh, this bread sounds amazing! Can’t wait to try it! And I hope you feel better soon! There’s nothing worse than a bad case of food poisoning. Ugh.

  • Reply Lauren at Keep It Sweet October 3, 2012 at 7:34 pm

    You poor thing, hope you are back to your normal self very soon! Hope you froze some of that banana bread to enjoy later:-)

  • Reply misschelsmangia October 3, 2012 at 11:30 pm

    Sorry about the food poisioning girlie 🙂 I got it after eating breakfast at Taco Cabana a couple of months ago…I will never look at black beans the same way again…or scrambled eggs. Blech! Ironically, i just made banana bread…but with espresso! Sooooo yummy! Hope you feel better, keep up the toast and pb, popsicles, and sprite. Maybe try some soup and saltines once you think you can stomach it! xo!

  • Leave a Reply

    Let's Stay Connected!

    Leave me your email so I can keep you up to date with my latest recipes, fashion favorites, clean beauty deals, and so much more!

    You have Successfully Subscribed!