After a lot of fun, and a lot of crazy weather this summer my boys go back to school on Wednesday. That’s right, this Wednesday, just a few more days. I think my version of Caramel Banana Bread is going to be a nice addition to our regular breakfast line-up.
If at all possible I try to make them some kind of banana bread or muffins once a week. I especially like banana bread because I always use lots of reals bananas and I usually slip a little yogurt in there too. Extra fruit + extra protein = kids who are ready for a great day!
This recipe is an adaptation of about three or four different banana breads. I make a lot of different banana breads for our local Farmers Market, so I definitely have my favorite recipes that I have developed over time. This is a pretty basic banana bread recipe that is easy to follow.
Caramel Banana Bread gives you a little different spin on the same old regular banana bread. Perfect for a mid-week breakfast when the kids, or anyone is looking for something different. Add a cup of fruit and a glass of milk and you have a great breakfast!
Caramel Banana Bread
2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs, brought to room temperature
1 container (6 ounces) banana yogurt, any brand
3 teaspoons vanilla
3 ripe bananas, mashed
2 tablespoons butter
1/4 cup packed light brown sugar
2 teaspoons whipping cream, if you don’t have any regular milk works fine
1/3 cup powdered sugar
1. Preheat oven to 350F degrees. Spray four foil mini loaf pans, or one 9×5-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, mix flour and baking powder; set aside. In a stand mixer or large bowl, beat 1/2 cup butter and 1 cup brown sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until combined. Beat in vanilla, yogurt, and bananas until well blended. Gradually add flour mixture, beating on low speed until just combined. Pour into pan(s).
3. For mini loaves bake for 35 to 45 minutes, for 9×5 loaf bake for 45 to 55 minutes or until toothpick inserted comes out clean. Oven times may vary. Cool 20 minutes. Loaves should come out easily if pan(s) are spray well. Remove from pan(s) to cooling rack.
4. In a small saucepan, heat 2 tablespoons butter and 1/4 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream (or milk). Remove from heat; stir in powdered sugar. Immediately drizzle over loaf (glaze does harden quickly).
MAKES 4 MINI LOAVES, OR ONE REGULAR 9×5-IN. LOAF
Adapted from: Betty Crocker