Banana Pecan Bread with Caramel Drizzle
This Banana Pecan Bread with Caramel Drizzle is so versatile. For breakfast, brunch, afternoon tea, dessert or late-night-sweet-attack-snack. Delicious!
Servings: 12
Calories:
Ingredients
For the banana bread:
- 3¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 4 large eggs
- 2⅓ cups sugar
- 1 cup vegetable oil
- 3 cups coarsely mashed very ripe bananas 6 large
- ¼ cup Greek yogurt
- 2 teaspoons vanilla
- 1⅓ cups pecans chopped and toasted
For the drizzle:
- 2 tablespoons butter
- ¼ cup brown sugar
- 2-3 tablespoons milk start with 2
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the prep:
- Preheat oven to 350°F. Spray two (9 by 5 by 3-inch) loafpans with baking spray, (not cooking spray) or butter the pans, then dust with flour, knocking out excess.
For the batter:
- Sift together 3¼ cups flour, baking soda, cinnamon, and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing well, then mix in bananas, Greek yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and toasted pecans gently, but thoroughly.
- Divide batter between loaf pans, spreading evenly, and bake in center of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1¼ hours. Be careful not to under bake or loaves will be doughy in the center.
- Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and allow to cool for another 10 minutes then drizzle in a back and forth motion with caramel icing. allow to cool completely before slicing.
For the drizzle:
- Combine butter, brown sugar and milk in a medium-size microwave safe bowl. Cook on high for one minute, stirring after 30 seconds. Remove from microwave, add powdered sugar and stir until smooth.
- Add vanilla and stir until combined. If icing is too thick to drizzle add a bit of milk. If too thin add a little more powdered sugar.
Notes
~ If drizzle is omitted, banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen for, 1 month. If you've added frosting, cover loosely when storing.
~ This recipe makes 2 large loaves. Cut recipe in half if you want just one loaf or several smaller loaves.
~ This recipe makes 2 large loaves. Cut recipe in half if you want just one loaf or several smaller loaves.