It’s no secret that banana bread is my favorite sweet bread.
I have a solid handful of banana bread recipes already on the blog, but I can’t stop trying different versions. Plus, I almost always have a pile of nearly rotten bananas on my counter top just waiting to be used.
Last week, my city got dumped with over 14 inches of snow (with a projected 8 to 12 additional inches on its way Monday), so Doodle and I were confined to the house for a solid 24 hours. My car couldn’t make it out of our culdesac without getting stuck, so I decided to bake with what I had in the house.
Banana cake with salted caramel sauce seemed like the way to go.
Lately I’ve been addicted to Chobani yogurt–if I’m lucky enough to get to eat my own carton, anyway. If Doodle spots me eating some, he runs over, snatches it from me, and gobbles it up. What can I say? I’m not going to discourage him from healthy snacking.
I replaced the sour cream in this cake with Chobani banana yogurt. Not only was this cake (I hate to say it) super moist, the yogurt really bumped up the flavor. And, since I used yogurt in my cake, it sort of makes it a healthy snack, right?
Or, at least it was until I covered it with a homemade salted caramel sauce. Seriously, who knew this stuff was so easy to make?
We’ve pretty much been drizzling it over everything: pancakes, apples, French toast, waffles…or just on a spoon straight out of the jar.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, at room temperature (1 cup or 2 sticks)
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- about 4 very ripe bananas, mashed (1 1/2 - 1 3/4 cups)
- 1 cup Chobani banana Greek yogurt
- 1 cup sugar
- 5 tablespoons butter, cut into cubes
- 1/2 cup heavy cream
- pinch sea salt, to taste
- Center a rack in the center of your oven and preheat to 350. Butter or spray a 12-cup bundt pan and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter on medium speed until creamy. Add in the sugar, beating until pale and fluffy. Add in the vanilla, then the eggs one at a time, beating for about 1 minute in between each addition. Reduce your mixer speed to low, and add in the banana. Finally, mix in half of your dry ingredients, then all of the yogurt, and then the remainder of the flour mixture. Scrape into your prepared pan and tap lightly on the counter top to smooth out the batter.
- Bake for 65 to 75 minutes, or until a knife inserted in the center comes out clean. Check your cake after 30 minutes. Mine was starting to get a little brown on top, so I tented in loosely with foil for the remainder of the baking time.
- Transfer to a wire rack and allow to cool for 10 minutes before removing from the pan. Allow cake to cool to room temperature, then drizzle with salted caramel sauce, if desired.
- In a large heavy-bottomed saucepan, heat sugar over medium-high heat. Stir continuously until sugar melts completely and all of the chunks have dissolved. Stop stirring, and continue to cook until the sugar turns a deep brown and starts to smoke – about 5 to 8 minutes. Remove from heat and wait 30 seconds.
- Whisk in butter until melted. Next, SLOWLY add in the heavy cream – the mixture will bubble up violently, so make sure you’re using a larger pot than you think you need. Sprinkle in salt and stir to combine. Transfer to a jar and cool completely before refrigerating.
If you are a banana bread fanatic like I am, here are a few more of my favorite banana recipes:
Coconut Banana Bread with Coconut Lime Glaze – this is my all time favorite banana bread. Seriously, you must make it. And then send me a loaf.
Bananas Foster Bread – this version of banana bread is just a little different from others I’ve made. Mash some bananas, add ‘em to a pan, and cook them down with butter, brown sugar, and rum. Oh yeah.
Bakery-Style Banana Muffins – these babies bake up huge and soft, just like the ones you’d buy at your local bakery. But at just a fraction of the cost.
And we love eating these Banana Bread Donuts with Nutella Glaze for breakfast. Plus, this recipe uses no butter or oil.
Do you have a favorite banana bread recipe? Feel free to link it up in the comments below!