Caramelized Banana Berry Bread Recipes

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SALTED CARAMEL BANANA BREAD



Salted Caramel Banana Bread image

This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.

Provided by Rachel Heather Henderson

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

cooking spray
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup packed light brown sugar
2 eggs
3 ripe bananas, mashed
1 tablespoon vanilla extract
¼ cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy whipping cream
⅓ cup confectioners' sugar
¼ teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
  • Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
  • Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 49.2 g, Cholesterol 59.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 263.1 mg, Sugar 29.5 g

BANANA BERRY BREAD



Banana Berry Bread image

This banana bread has no butter or oil because the amount of berries makes it super moist! If you want a very berry bread (or muffin) this is your recipe!

Provided by Stacey Mcellen

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 12

2 ½ cups white sugar
3 large eggs, lightly beaten
3 ripe bananas, mashed
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ½ cups chopped strawberries
2 cups fresh blueberries
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
1 dash ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  • Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
  • Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 58.2 g, Cholesterol 34.9 mg, Fat 1.4 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 108.1 mg, Sugar 36.6 g

GLAZED CARAMELIZED ROASTED BANANA BREAD DROP DOUGHNUTS



Glazed Caramelized Roasted Banana Bread Drop Doughnuts image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 28 to 30 drop doughnuts, 1 1/2 inches round shape

Number Of Ingredients 17

3 large ripe bananas, cut into 1/2-inch slices
2 tablespoons cold butter, cubed
3 tablespoons light brown sugar
Vegetable oil, for frying
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup heavy cream
1/4 cup sour cream
1 egg
1 cup cinnamon chips (recommended: Hershey's)
1/3 cup milk
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.
  • Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
  • In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
  • In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
  • In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.

CARAMELIZED BANANAS



Caramelized Bananas image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

Steps:

  • chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
  • Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

EASY CARAMELIZED BANANAS



Easy Caramelized Bananas image

These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana.

Provided by Maito

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

2 -3 bananas
4 -6 tablespoons granulated sugar (or more)
cooking spray (regular or butter flavor)

Steps:

  • Slice bananas into thick coins or lengthwise strips, depending on your preference.
  • Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
  • Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
  • Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
  • Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
  • Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
  • Soak pan in hot water to facilitate cleaning.

SALTED CARAMEL BANANA BREAD



Salted Caramel Banana Bread image

A salty caramel glaze raises the bar on the traditional banana bread.

Provided by Sarah Caron

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher (coarse) salt
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 eggs
3 teaspoons vanilla
3 ripe bananas, mashed
2 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 teaspoons whipping cream
1/3 cup powdered sugar
1/4 teaspoon kosher (coarse) salt

Steps:

  • Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and 1 cup brown sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until combined. Beat in vanilla and bananas until well blended. Gradually add flour mixture, beating on low speed just until incorporated. Pour batter into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run knife around edges to loosen loaf; remove from pan to cooling rack.
  • In small saucepan, heat 2 tablespoons butter and 1/4 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream. Remove from heat; stir in powdered sugar and 1/4 teaspoon salt. Immediately drizzle over loaf (glaze will harden quickly).

Nutrition Facts : Calories 330, Carbohydrate 49 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 0 g

CARAMELIZED BANANA LOAF CAKE



Caramelized Banana Loaf Cake image

Make and share this Caramelized Banana Loaf Cake recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3 -4 large bananas
3/4 cup sugar
2 tablespoons unsalted butter, in 1 piece
1 large egg
1 large egg white
1 teaspoon pure vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup vegetable oil

Steps:

  • Position a rack in the center of the oven and preheat to 325°F Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas to fit crosswise in the pan; reserve the ends. Halve the long banana pieces lengthwise; peel and transfer to a plate.
  • In a large, heavy skillet, bring 1/4 cup sugar and 2 tablespoon water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute; transfer to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
  • In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
  • In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes; invert the cake onto a platter and let cool completely.

Nutrition Facts : Calories 446.1, Fat 23.3, SaturatedFat 5.2, Cholesterol 45.4, Sodium 180, Carbohydrate 57.1, Fiber 2.5, Sugar 33.5, Protein 4.6

BANANABERRY BREAD



Bananaberry Bread image

Bananas and berries bake into a moist and delicious quick bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 24

Number Of Ingredients 9

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
  • In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
  • Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 13 g, TransFat 0 g

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