Snowstorm Sea Salt Caramel Banana Bread Recipe
Winter snow storms in New England mean two things to me, snow shoveling workouts and baking! If you’re like me, I always end up with bananas that don’t get eaten. The good news is that brown bananas make amazing loaves of banana bread. So go ahead, leave those bananas in the fruit bowl to brown up. Although I’ve baked banana bread a million times, I’m always looking to do something different in the kitchen and in life too. Today’s inspiration came from my freezer. Gelato! Here’s a twist to a classic recipe.
Snowstorm Sea Salt Caramel Banana Bread with Toasted Coconut Recipe
Adapted from America’s Test Kitchen
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 baking soda
- 1/2 teaspoon salt
- 4 large brown, ripe bananas
- 6 tablespoons (3/4 stick) of unsalted butter
- 3 large eggs
- 1/4 cup sea salt caramel gelato
- 1 teaspoon vanilla extract
- 1/8 cup unsweetened shreddeed toasted coconut
- 1/8 cup sweetened shredded untoasted coconut
1. Preheat oven to 350 degrees. Adjust an oven rack to the lower-middle position. Grease an 8 1/2 x 4 1/2 inch loaf pan.
2. Whisk flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk mashed bananas, melted butter, eggs, gelato, and vanilla together. Gently fold the banana mixture into the flour mixture with a spatula and be mindful not to over mix. The batter will look thick and chunky.
3. Scrape the batter into the load pan you prepped and smooth the top. Bake until golden brown, about 55 minutes. A toothpick inserted into the center should comes out with just a few crumbs on it. Rotate the pan halfway through baking.
4. Let the loaf cool in the pan for 10 minutes, then let cool for 1 hour before serving with butter, nutella, or your favorite banana bread spread.
Banana bread freezes well, but chances are your friends and family won’t leave this loafing around long. Happy winter baking!
Recipe copyright Sue Liang, 2018
