Due to the covid-19 mandated quarantine, my appearances on The Vine at THV11 have been suspended. They are operating with a minimal crew at the station and are doing much of the live broadcasting from their homes. As past of that, I ventured into making a few videos of recipes, our home and garden for them to use as short, prerecorded segments whenever needed.
Y’all I need a videographer. I’m a blogger, not a vlogger! (More power to you my friend, Busvlogger!) But I’m not one to shy away from a challenge either.
So I did it. It only took me 3 takes to do the one for this Caramelized Banana Nut Bread. And then, after I had sent it to THV11, did I realized I made a real goof!
If you care to watch the full video, check it out HERE.
My very first segment on THV11 This Morning was about 6-7 years ago with Tom BRANNON. In the video when I prepared Roasted Banana and Toasted Walnut Ice Cream When I mentioned that in this video, I referred to him as Tom BONNER. He’ll never let me forget that, y’all!
By the time I finished staging for the video–preparing loaves ahead, loaves in the making, and ingredient preparation, I had LOTS of bread to share. Fortunately, I had a huge bag of really ripe bananas in my freezer I had been saving for bread and for Roasted Banana and Toasted Walnut Ice Cream (my first THV11 segment).
I like this version adapted slightly from Bake From Scratch Magazine. It’s not overly sweet and freezes very well. I made a few muffins from the last mixing, wrapped them individually in plastic wrap and froze them. They are a nice treat to have on hand for breakfast or snacks.
Next time I make it, I think I will try roasting or caramelizing the bananas that go into the bread batter.What do you think?
So, those overly ripe bananas sitting there on your counter??? Why not give this tasty Caramelized Banana Nut Bread a try.
Caramelized Banana Nut Bread
Notes
*Substitute blueberries for nuts, if preferred.
I make this into at least 2 smaller loaves and either give one away or wrap tightly with plastic wrap and foil then seal in a freezer bag. It keeps well 2-3 months in the freezer. Cooking time is about 30 minutes.
Ingredients
Caramelized Bananas
- 1 Tablespoon unsalted butter
- 2 Tablespoons firmly packed dark brown sugar
- 1 banana, halved lengthwise
Banana Nut Bread Batter
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 very ripe bananas
- 3/4 cup firmly packed dark brown sugar
- 1/3 cup plus 2 teaspoons unsalted butter, melted
- 1/4 cup sour cream or whole milk Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup chopped, toasted walnuts or pecans*
Instructions
Caramelized Bananas
- In a small skillet, melt butter over medium- low heat.
- Gently press dark brown sugar onto the cut side of each banana half. Place bananas cut side down in skillet.
- Cook, without moving, until bananas are golden brown, about 4-5 minutes.
- Gently turn, and cook 2 more minutes. Remove and set aside.
Banana Nut Bread Batter
- Preheat oven to 325 degrees. Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
- Cut a sheet of parchment paper the length of the loaf pan and long enough to hang "handles" over the sides. Spray parchment with nonstick spray. Set aside.
- In a medium bowl, sift flour, salt, baking soda and cinnamon together (or whisk); set aside.
- In a mixer bowl, beat bananas, dark brown sugar, melted butter, sour cream, eggs and vanilla just until mixed. It is okay to have chunks of banana remaining.
- Stir in dry ingredients and mix well; add nuts and mix.
- Spoon batter into prepared loaf pan. Place caramelized banana slices on top of batter.
- Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes; lift from pan with parchment paper handles and cool on a wire rack.
- Freezes well.
