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Whole Wheat Banana Bread with Caramel Glaze
Whole Wheat Banana Bread with Caramel Glaze
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Prep Time:
30 minutes
Total Time:
3 hours 55 minutes
Delicious whole wheat banana bread with caramel glaze and pecans - a must-try treat!
Ingredients:
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/3 cups mashed very ripe bananas (3 medium)
  • 1/2 cup chopped pecans, toasted*
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons butter, cut up
  • 1 tablespoon light corn syrup
Instructions:
  • Preheat oven to 325°F and generously coat the bottom of a 9x5-inch loaf pan with cooking spray. Combine flour, baking soda, baking powder, and salt in a medium bowl, and mix well with a whisk.
  • In a large bowl, whip 1/2 cup butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Incorporate bananas on low speed, then gently mix in flour until just combined. Finally, fold in 1/2 cup pecans before transferring the batter into a pan.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 10 minutes.
  • Gently release the loaf from the pan and transfer it, top side up, onto a cooling rack. Let it cool completely for about 2 hours.
  • In a 1-quart saucepan, mix all glaze ingredients except pecans. Cook over medium heat, stirring often, until sugar melts and mixture boils. Let it boil without stirring for 45 to 60 seconds until it thickens. Transfer to a small bowl and refrigerate for 30 to 40 minutes until slightly cool, stirring occasionally. Spread the caramel over the cooled bread and top with 1/2 cup chopped pecans. Allow to set before serving.

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