Like many of you, when I have bananas that are getting too ripe, I like to make banana bread–especially during the cooler months of fall and winter (in the summer I put the bananas in the freezer and use them for smoothies). A few days ago, I had some bananas that were really getting ripe. I’ve been having fun lately trying out different kinds of banana bread recipes, like Pumpkin Banana Bread, for example. So I thought I’d try another flavor and found a recipe for Caramel Toffee Banana Bread on a blog called Baking Junkie, which I modified by adding extra toffee bits, a caramel glaze, and even more toffee bits sprinkled on top (I also used caramel topping instead of caramel syrup). It was really yummy! Caramel and toffee are such great fall flavors, and it’s a delicious combination with bananas. This bread is very dense and moist, too. It’s great for breakfast with a hot cup of coffee, or even as a dessert at lunch or dinnertime. This recipe makes one 9×5″ loaf.
CARAMEL TOFFEE BANANA BREAD WITH CARAMEL GLAZE by NancyCreative, adapted from Baking Junkie
Makes a 9 x 5″ loaf
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 1/2 cups granulated (white) sugar
- 2 eggs
- 1/4 cup sour cream or plain Greek yogurt
- 2 cups flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 over-ripe bananas, mashed
- 1/3 cup caramel topping (I used Smucker’s®; Hershey’s® is another good brand)
- 3/4 cup Heath® Bits ‘O Brickle Toffee Bits
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan (I forgot to flour my pan, and I did have some sticking on the bottom when taking the baked loaf out, so be sure to grease and flour your pan!).
In large bowl, cream together butter and sugar, then add eggs, mixing well. Add in sour cream or plain yogurt and blend well; set aside.
In medium bowl, blend flour, baking powder, baking soda, salt, and cinnamon. Add this dry mixture to the egg mixture and blend until ingredients are combined. Add in mashed bananas, caramel topping, and toffee chips and mix until well-blended.
Pour or spoon batter into your prepared 9×5″ loaf pan and bake at 350 degrees for 60 to 70 minutes, or until toothpick inserted in center comes out clean (Note: the recipe I adapted had a baking time of 60 minutes, but mine took 70 minutes to bake). Let loaf cool in pan for 10-15 minutes; then remove from pan and cool completely before adding glaze.
- 1/4 cup caramel topping, heated
- 1/2 Tablespoon half & half
- 1 cup powdered sugar
- 1 Tablespoon Heath® Bits ‘O Brickle Toffee Bits (for sprinkling on top)
In small microwavable bowl, heat 1/4 cup caramel topping for about 20-30 seconds so it has a thinner consistency. Remove from microwave and stir in half & half, blending well. Add in powdered sugar and blend well. If you have lumps, put mixture back in microwave and heat 15-30 seconds more, then stir until lumps are gone. If you’d like the glaze to have a thinner consistency, add a little more caramel topping (heated up) to the mixture. Drizzle glaze with a spoon over your completely cooled loaf, then sprinkle with brickle bits. Let glaze set 10-15 minutes, or longer, before slicing.
Note: this glaze is “gooier” than the typical glaze, so if you are taking this to a potluck or meal outside of your home, consider adding the glaze on the bread when you get there or carry it in a container that won’t touch the glaze; if you try to wrap the glazed bread with plastic wrap, it will get sticky and messy. But the bread and glaze are so good, it’s worth the trouble!
Hope you get to try this out! Do you have a favorite banana bread recipe you like to make?
Linked to Sweets for a Saturday, Strut Your Stuff.