Caramel Banana Nut Bread

A delicious fall twist on a classic recipe, this Caramel Banana Nut Bread is a family favorite perfect for breakfast or to satisfy that sweet tooth.

Can this recipe be frozen?

Just like any other bread recipe, this Caramel Banana Nut Bread can also be frozen! Simply make sure it is completely cooled, wrap twice in plastic wrap (#6127) then once in foil (#1963), and store in the freezer for up to 3 months.

Looking for more recipes using bananas?

• Banana Cream Pie Chia Pudding
• Chocolate Banana Peanut Butter Smoothie
• Easy Banana Pudding
• Strawberry Coconut Banana Bread

A delicious fall twist on a classic recipe, this Caramel Banana Nut Bread is a family favorite perfect for breakfast or to satisfy that sweet tooth.

Caramel Banana Nut Bread

Ingredients:

• 1 3/4 cups Turkey Brand Bread Flour (#2285)– All-Purpose Flour works too
• 1 tsp Clabber Girl Baking Soda (#2848)
• 1/2 tsp Regal Fine Sea Salt (#1146)
• 1 tsp AP Signature Cinnamon Blend (#1678)
• 1/2 cup unsalted butter, room temperature
• 3/4 cup C & H Brown Sugar (#1150)
• 2 large eggs, at room temperature
• 1 tsp Blue Cattle Mexican Vanilla (#6919)
• 1/4 cup plain yogurt
• 1 1/2 cups Dole-Chef Ready Sliced Bananas (#2835)
• 1 cup coarsely chopped Kirkland Walnut Halves & Pieces (#1293)

To top:

• 1/2 cup Kirkland Walnut Halves & Pieces (#1293)
• 1/4 cup Uncle Denny’s Caramel Topping (#7894)

Instructions:

1. First, preheat the oven to 350°F. Then, spray a 9×5-inch loaf pan with Bak-Kelene (#5564) and line the pan with parchment paper (#1153).
2. In a bowl (#7756), combine the flour, baking soda, cinnamon, and salt. Set aside.
3. Now, cream together the butter and sugar until light and fluffy- about 4 minutes. Then, add the eggs on at a time, mixing for 20 seconds between each. Next, add the yogurt and vanilla until thoroughly combined. Add the mashed bananas and mix until incorporated.
4. Mix in the flour with a rubber spatula, then fold in the nuts. Transfer the batter to the prepared pan.
5. Bake for 55-65 minutes, or until a toothpick comes out of the middle clean. You can cover with foil (#1963) after 30 minutes of baking.
6. Next, remove from the oven and drizzle with caramel sauce and remaining walnut pieces, then let the bread cool in the pan for 10 minutes. Transfer to a cooling rack (#1145) to let cool completely before digging in.

Adapted from: https://platedcravings.com/best-banana-nut-bread-recipe/

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