Salted Caramel Banana Bread
- 2 cups Gold Medal® all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher (coarse) salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 eggs
- 3 teaspoons vanilla
- 3 ripe bananas, mashed
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tbs heavy cream
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher (coarse) salt
Preparation time 15mins
Cooking time 90mins
Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside. In 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 and bananas until well blended. Gradually add flour mixture, beating on low speed just until incorporated. Pour batter into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run knife around edges to loosen loaf; remove from pan to cooling rack.
In 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. Whisk in heavy cream. Remove from heat; Whisk in powdered sugar and 1/4 teaspoon salt till smooth. Immediately drizzle over loaf (glaze will harden quickly).
Note: Recipe can be doubled