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Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze
Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
130 minutes
Indulge in Cheryl Day's irresistible twist on banana bread: Banana Pecan Bread with Caramelized White Chocolate Sorghum Glaze. A must-have for Southern baking lovers!
Ingredients:
  • For the caramelized white chocolate
  • 10 ounces chopped high-quality white chocolate, at least 30% (such as Valrhona or Callebaut)
  • For the bread
  • 2 cups (275g) unbleached all-purpose flour
  • 3/4 cup (160g) packed light brown sugar
  • 1/2 teaspoon kosher salt (preferably Diamond Crystal)
  • 1 teaspoon ground mace
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups pecans halves, toasted and chopped
  • 1 1/2 cups well-mashed very ripe bananas (about 3 bananas)
  • 1/4 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
  • 1 teaspoon pure vanilla extract
  • For the glaze
  • 5 tablespoons sorghum syrup , divided
  • 2/3 cup heavy cream
  • 1 teaspoon kosher salt (preferably Diamond Crystal)
  • 2 tablespoons unsalted butter, cubed
Instructions:
  • Optional: Preheat oven to 250°F. Line a baking sheet with parchment paper and spread out white chocolate evenly. Bake for 40 minutes until dark beige, stirring and spreading every 10 minutes. Continue baking for 5 more minutes until caramel color and smooth. Cool, chop, and set aside.
  • Preheat the oven to 350°F, positioning a rack in the lower third. Butter a 9x5-inch loaf pan and line the bottom with parchment paper, leaving overhang on two sides.
  • In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon, and chopped pecans until well combined.
  • Mix together the mashed bananas, sour cream, eggs, butter, and vanilla in a bowl until well combined. Carefully fold the banana mixture into the flour mixture until just incorporated.
  • Prepare the bread for baking by evenly spreading the batter into the loaf pan. Bake for 50 to 60 minutes until the loaf is golden brown and a cake tester comes out clean. Let the bread cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
  • To prepare the glaze, melt the chopped caramelized white chocolate in a heatproof bowl. Separately, heat 4 tablespoons of sorghum in a saucepan until bubbling, around 1 to 2 minutes. Remove from heat and slowly pour in the cream, stirring constantly. Add the remaining sorghum and salt, mix until dissolved. Pour the hot sorghum mixture over the melted white chocolate, whisk until smooth. Stir in the butter until combined. Let the glaze cool slightly before using.
  • Drizzle the slightly warmed glaze over the cooled bread evenly. Allow it to set briefly before cutting and serving. Unglazed bread can be stored at room temperature for up to 4 days when tightly wrapped, while glazed bread can last for 2 days. Unglazed bread is freezable for up to a month. Enjoy the recipe? Please leave us a rating and feedback!

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