Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup (1 stick) butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup caramel sauce, for drizzling (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Caramelize bananas: In a pan, melt 2 tablespoons of butter, add 2 tablespoons of brown sugar, and cook sliced bananas until golden brown. Set aside.
- In a mixing bowl, whisk together melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Gently fold in the caramelized bananas and optional nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before slicing. Drizzle with caramel sauce if desired.
Notes
- If bananas aren’t ripe enough, bake them at 300°F (150°C) for 15 minutes until skins darken.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg