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Bread Medium Overripe Bananas eggs olive oil brown sugar vanilla flour all-purpose baking powder baking soda sugar cinnamon butter heavy cream
Viewed: 57 - Published at: 5 years agoIngredients
- FOR THE BREAD:
- 3 whole Medium Overripe Bananas
- 2 Tablespoons Large Eggs
- 2 Tablespoons Olive Oil (any Oil Is Fine)
- 1/3 cups Plain Nonfat Yogurt
- 1/2 cups Brown Sugar, Packed
- 1 teaspoon Vanilla Extract
- 1 cup White Whole Wheat Flour
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 2 Tablespoons Granulated Sugar
- 1-1/2 teaspoon Cinnamon
- FOR THE PECAN PRALINE GLAZE:
- 1 Tablespoon Salted Butter
- 1/4 cups Brown Sugar, Packed
- 2 Tablespoons Heavy Cream
- 1/4 cups Pecan Pieces
Method
- For the bread:
- Preheat oven to 350°F.
- In a medium mixing bowl, mash bananas. Add eggs, oil, yogurt, brown sugar, and vanilla; whisk until smooth. Set aside.
- In a separate bowl, combine flours, baking powder, and baking soda. Gently stir flour mixture into wet ingredients, being careful not to over-mix. Set aside.
- In a small bowl, combine granulated sugar and cinnamon.
- Pour half the batter into a greased standard sized loaf pan. Sprinkle evenly with cinnamon sugar mixture. Gently smooth the remaining batter over the cinnamon sugar layer.
- Bake for 45-50 minutes or until an inserted toothpick comes out cleanly.
- For the pecan praline glaze:
- As banana loaf cools, melt butter on a low heat in a small sauce pan. Gently whisk in sugar and cream. Continue to heat until mixture begins to boil, stirring almost continuously. Continue to simmer until caramel thickens slightly (it will still be pretty runny at this point).
- Stir in pecans and take off of the heat. Drizzle over banana bread. Enjoy!
- Note: You can also make this as muffins or a bundt cake. Keep in mind that the baking times will be different.
