Caramelized Banana Bread does not mean the bananas are caramelized, but that the loaf is. The loaf? Yes. Look first at this picture.
Now take a look even closer. Notice the sugar crystals? See the slightly caramelized edge underneath those crystals? I bet you want to keep reading.
This recipe is very different than most any other banana bread recipe out there. For years I searched and then tried dozens of recipes. Why? I love banana bread. But every time I took a bite, while I loved it, I just knew it could be better. Then my personal chef (who I happen to be married to) decided to try his hand at creating a recipe. I took one bite and knew this was it. We’ve been making it for years now. The main reason I am adding it to this blog is so my adult children have access to this family recipe. Ryan and Jenna, you are welcome. Tee hee.
So what is different about this recipe? The separation of the egg yolk and egg white create a far superior texture. It’s not a bread and it’s not a cake. It’s in-between. And in this case, in-between, is REALLY good.
But here’s the deal. I’m not done yet. As I mentioned above, the loaf is caramelized. I used a method I call grease and sweeten. If you skip this part of the recipe, you won’t end up with the sweet crunchy golden crust.
- 2 over ripe bananas (Or, use up all those frozen bananas you have and double or triple this recipe!)
- ½ cup sour cream
- ¾ cup sugar (You can use white sugar. I use a granulated sugar made from evaporated cane juice.)
- 2 eggs, separated
- 2 cups flour (You can use all white flour. Often I use all whole wheat pastry flour or a combo between that and white flour.)
- 2 tsp baking powder
- 1 tsp baking soda
- Dash salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ tsp vanilla
- ½ cup milk
- 1 cup chopped walnuts (optional)
- 1 regular 9.8 x 5.4 x 2.6 inch loaf pan (the size most kitchens have)
- Grease and sweeten your pans. As you would when buttering and flouring a cake pan, generously butter but then sugar your loaf pan. I do use butter. I think it is so much better that way. Not using butter will not allow caramelization to occur. You'll have sugar crystals on your bread which is great, but not too much will turn into caramel. In this picture you can see I am readying pans for a tripled recipe. See notes.
- Puree together the bananas and sour cream.
- Take your time to whip until light the 2 egg yolks and ¾ cup sugar. Seriously, take your time. Whip it until light.
- Add banana mixture to yolk mixture.
- To this add flour, baking powder, baking soda, salt, cinnamon, nutmeg and vanilla.
- Mix until wet.
- Add ½ cup milk.
- Add chopped nuts.
- Beat 2 egg whites until soft peaks are formed.
- Fold these egg whites into the other mixture. Be sure to fold in, not over stirring. This picture shows me folding a triple batch of this recipe.
- Pour into buttered/sugared loaf pan.
- Bake at 350 degrees for 35-40 minute.
(2) This recipe makes one loaf, using the sized pan typical in most kitchens. However, I own Norpro non-stick pans that are 8 inch in size. Thus when I make this recipe I make two smaller loafs. And, I more often than not, triple this recipe, dividing it between five of my 8 inch loaf pans.
I’m really not pulling your leg when I say this recipe is the best I’ve had. Yes, I have eaten a lot of banana bread in my 52 years of living. I just love it so much. But now I am spoiled by this recipe. Look at the slices. Oh my. See how it is not a bread and not a cake? It is in between. That is what the separation of the eggs does to the texture.
And then the caramelized edge? Oh my. Makes me so happy. Thank you Lord. I really mean that. Thank you Lord.