Best Whole Wheat Banana Bread With Caramel Glaze Recipes

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CARAMEL BANANA UPSIDE DOWN BREAD RECIPE - (4.5/5)



Caramel Banana Upside Down Bread Recipe - (4.5/5) image

Provided by á-46109

Number Of Ingredients 19

For the Caramel Glaze:
1/2 cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
2 About 2 bananas, sliced in 1/4 inch rounds
1/2 cup chopped walnuts or pecans (optional)
1 1/2 cup whole wheat flour
3/4 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
1/3 cup coconut or vegetable oil
1/3 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat. Pour the batter over the sliced bananas in the pan. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

WHOLE WHEAT BANANA BREAD WITH CARAMEL GLAZE



Whole Wheat Banana Bread with Caramel Glaze image

A tender whole wheat banana bread smothered in a caramel glaze and topped with pecans? Yes, please!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h55m

Yield 12

Number Of Ingredients 15

2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 1/3 cups mashed very ripe bananas (3 medium)
1/2 cup chopped pecans, toasted*
1/2 cup packed brown sugar
3 tablespoons heavy whipping cream
2 tablespoons butter, cut up
1 tablespoon light corn syrup
1/2 cup chopped pecans, toasted*

Steps:

  • Heat oven to 325°F. Spray bottom of 9x5-inch loaf pan with cooking spray. In medium bowl, stir flour, baking soda, baking powder and salt with whisk.
  • In large bowl, beat 1/2 cup butter, granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in flour mixture just until moistened. Stir in 1/2 cup pecans. Spoon into pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan cooling rack 10 minutes.
  • Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
  • Meanwhile, in 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, stirring frequently, until sugar has melted. Boil, without stirring, 45 to 60 seconds or until thickened. Pour into small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over top of cooled bread; sprinkle 1/2 cup chopped pecans over caramel. Let stand until set.

Nutrition Facts : Calories 390, Carbohydrate 50 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 0 g

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