Description
A slice of pure comfort! This Banana Pecan Bread is tender, nutty, and perfectly sweet, topped with a luscious caramelized white chocolate sorghum glaze that takes it to heavenly levels.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup caramelized white chocolate, chopped
2 tablespoons sorghum syrup
Instructions:
Preheat oven to 350°F (175°C).
10 minutes
Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and mashed bananas.
Gradually fold in the flour mixture until just combined. Gently fold in pecans.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, in a small saucepan, melt caramelized white chocolate with sorghum syrup over low heat until smooth.
Remove bread from oven and let cool in pan for 10 minutes, then transfer to a wire rack. Drizzle the white chocolate sorghum glaze over the warm loaf.
Let cool slightly before slicing to enjoy gooey, flavorful bites.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Cooling & Glazing Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 380 kcal | Servings: 8 slices
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your bananas are very ripe with brown spots for maximum sweetness and moisture. Preheat your oven to 350°F (175°C) and prepare your 9×5-inch loaf pan. In a medium bowl, thoroughly whisk the dry ingredients: flour, baking soda, and salt. In a separate large bowl, use an electric mixer to cream the softened butter and brown sugar for 2-3 minutes until pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and mashed bananas by hand. Add the dry ingredients to the wet mixture in two batches, folding gently with a spatula until just combined—overmixing leads to toughness. Finally, fold in the chopped pecans.
Serving Suggestions
This banana pecan bread is incredibly versatile. For a decadent breakfast, serve a warm slice with a pat of salted butter. It pairs wonderfully with a cup of strong coffee or a glass of cold milk. For a dessert presentation, add a scoop of vanilla bean ice cream or a dollop of whipped cream alongside the glazed loaf. The bread also makes for a thoughtful homemade gift when wrapped in parchment and tied with twine.
How-to Summary
In summary, combine dry ingredients, cream butter and sugar, mix in wet ingredients, fold everything together, bake, and glaze. The key steps are: don’t overmix the batter, test for doneness with a toothpick, and allow the bread to cool slightly before glazing for the best texture and flavor absorption.
Frequently Asked Questions
Can I use regular white chocolate for the glaze? Yes, but caramelized white chocolate has a deeper, toffee-like flavor. To mimic it, gently cook regular white chocolate in a saucepan over low heat, stirring constantly until it turns a light caramel color.
What can I substitute for sorghum syrup? Pure maple syrup or honey are excellent substitutes. They will provide a similar sweetness and viscosity, though the flavor profile will change slightly.
How should I store this bread? Store completely cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I make this recipe into muffins? Absolutely. Divide the batter into a lined muffin tin and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.
My bread is browning too quickly on top. What should I do? Tent the loaf pan loosely with aluminum foil about halfway through the baking time. This will slow down the browning while allowing the center to finish cooking.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a tough, dense bread. Mix until ingredients are just combined.
- Using underripe bananas: They lack the necessary sweetness and moisture. The riper the banana, the better the flavor.
- Not properly creaming butter and sugar: Cream for the full 2-3 minutes to incorporate air, which is crucial for a good rise.
- Slicing the bread while it’s too hot: This causes it to crumble. Let it cool in the pan first, then on a rack until just warm.
- Adding the glaze to a hot loaf: If the bread is piping hot, the glaze will melt and run off. Let it cool for 10-15 minutes first.
Conclusion
This Banana Pecan Bread with its unique caramelized white chocolate sorghum glaze is more than just a quick bread—it’s a memorable treat that fills your kitchen with an irresistible aroma. By following the detailed guide and avoiding common pitfalls, you’ll achieve a bakery-worthy result that’s moist, nutty, and perfectly sweet. It’s the ultimate recipe for using up ripe bananas and creating a comforting, shareable delight for any occasion.