Prep 20 mins
Cook 1 hr
This was posted by nlb in epicurious. It is from Necessities & Temptations from the Junior League of Austin. I have never, EVER, had a banana bread this good.
- 6 tablespoons butter
- 10 tablespoons dark brown sugar
- 3 tablespoons milk
- 1 cup chopped pecans (or more, toasted)
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 eggs
- 4 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they're nearly black!)
- 1 teaspoon pure vanilla extract (I add 1 tblsp)
- 4 tablespoons buttermilk
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda (I also add 3/4 tsp baking powder)
- 1 teaspoon salt
- Preheat oven to 350 degrees F.
- Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture, beat well; pour into 2 greased and floured 9x5x3-inch loaf pans; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.
- To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.
- Watch closely (this takes around 1 minute- maybe even less!).
Thsi is an excellent & different banana bread recipe. What makes this one unique is the caramelized brown sugar & nut topping. The bread itself is moist & rich, but the topping is the part that really puts this over the edge. A real winner. Thanks.
Used extra thick double cream instead of buttermilk, other than that I followed the cake recipe exactly. I didn't have enough butter left to make the sauce exactly, but left it to cook a bit longer (just a bit) with more of the cream i used (instead of milk)to make caramel/praline kind of deal....it was so good. Thanks again. Made this again 3/1/10. Still fabulous. Just wanted to give all you guys a hint that I've learned over the past couple of years. If you freeze bananas when they start going ripe they will keep in the freezer for months. Here's the hint...when they thaw they thaw into MUSH! exactly what you need for banana bread and it only takes about 1/2 an hour for them to thaw. Just make a slice in the side and squeeze into a bown...no mashing and no ruined bananas. Voila!
I left out the milk in the topping as well. One word sums up how this bread tastes....AMAZING!!! DH had some of this bread warm out of the oven with some vanilla ice cream. DH is not a big fan of nuts but he LOVED this topping. His first comment after taking one bite was....oh wow, this topping is amazing! He said that the taste reminded him of bananas foster (which happens to be his favorite dessert). The day after I made this bread, DH was still making comments on how good it was. The bread is moist, sweet, and has a wonderful flavor. The topping reminds me of pralines and it compliments the banana flavor of the bread perfectly. This recipe makes the best banana bread that I've ever tasted. Thanks for posting this outstanding recipe. I will make this bread again and again.