Caramelized Banana Bread

Adapted slightly from Cooking Light, October 2012.

Caramelized Banana Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    slices


Ingredients

  • 4

    tablespoons butter

  • ¾

    cup brown sugar

  • 3

    medium ripe bananas, sliced

  • ½

    cup fat-free buttermilk

  • 2

    tablespoons canola oil

  • 2

    large eggs

  • 1

    cup whole wheat flour

  • 1

    cup all-purpose flour

  • ¾

    teaspoon baking soda

  • 1

    teaspoon cinnamon

  • ½

    teaspoon salt

  • 1

    tablespoon coarse sugar (like Sugar In The Raw)

Directions

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.


Nutrition

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