Recipe by evelyn/athens
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.
Top Review by HeatherFeather
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.
- 88.74 ml butter
- 147.89 ml dark brown sugar
- 44.37 ml milk
- 236.59 ml chopped pecans (or more, toasted)
- 236.59 ml butter
- 354.88 ml 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!)
- 4.92 ml pure vanilla extract (I add 1 tblsp)
- 59.16 ml buttermilk
- 473.18 ml all-purpose flour
- 7.39 ml baking soda (I also add 3/4 tsp baking powder)
- 4.92 ml salt
Directions See How It's Made
- 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!).