Best 5 Caramelized Banana Bread Recipes

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
• Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• Drizzle cake with caramel topping. Sprinkle with kosher salt.

CARAMELIZED BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
• Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
• Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
• In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
• Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
• Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.

GLAZED CARAMELIZED ROASTED BANANA BREAD DROP DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F.
• Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.
• Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
• In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
• In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
• In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.

CARAMELIZED BANANA BREAD

Steps:

• 1. Preheat oven to 350. Grease loaf pan(s).
• 2. In a large frying pan over medium heat, add sliced bananas, 2 Tbsp butter, and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often.
• 3. Add cinnamon and nutmeg.
• 4. Continue cooking 3-5 minutes.
• 5. Add vanilla extract and remove from heat.
• 6. To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar.
• 7. Beat until smooth (2-3 min).
• 8. Add egg, baking soda, baking powder, and salt. Mix well.
• 9. To mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour.
• 10. Mix well between additions.
• 11. Stir in toasted pecan pieces.
• 12. Pour batter into prepared loaf pan(s).
• 13. Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until a cake tester comes out clean.
• 14. Allow to cool slightly.

CARAMELIZED BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 Butter and 8 x 2 inch deep casserole dish In a heavy skillet combine butter, 1/4 cup sugar and over high heat, sauté till butter is melted & sugar begins to brown; about 3 min. (tilt the pan) Add bananas, setting aside a few slices for garnish and stir with a wooden spoon until slight softened about 4 min. Remove from heat and add brandy. In a med. bowl, combine remaining ingredients except bread and raisins. Whisk well until eggs are blended and set aside. Take 2 slices of bread and break them into 2 inch pieces. Cover bottom of buttered pan with pieces. Arrange banana mixture on top and use rest of bread to cover banana mixture. Pour egg mixture over. Sprinkle with raisins. Press down to distribute egg mixture throughout the dish. Sprinkle with a little sugar. Refrigerate 1 hour before baking and then bake 45 min or until knife comes out clean. Refrigerate until ready to serve and garnish with remaining slices of banana.