:: Banana Caramel Breakfast Bread ::
Bananas are a simple staple in our home. They are used to create smoothies, toppings for cereal, and stand alone snacks. I am a bit weird when it comes to this fruit, I only will eat a whole banana if it is a tad green {I am sure there are some of you that agree to this}. That being the case, I always have enough ripe bananas to create a bread, dessert, or breakfast drink with.
With a slight drop in the temperature and the start of autumn, I decided to turn these little gems into a breakfast dessert paired with a frosting infused with the caramel sauce that I used to create the Salted Caramel Ice Cream Recipe that we posted last week. This Banana Caramel Breakfast Bread is a basic banana bread but kicked up a notch with the added creaminess of Greek yogurt and caramel. I promise this will be become a favorite of yours.
My favorite part of baking this Banana Caramel Breakfast Bread is the whisking of flour as well as being able to use my trusty old mixer. My Kitchen Aid Professional Mixer, just celebrated its 10th year in our household. It sits on my counter and reminds me of my grandmother who purchased it for me as a wedding shower gift. It has deepened my love of baking and cooking and I thank my lucky stars it is still going strong. I hope my Grandma Joan is looking down smiling as she upgraded this mixer to the Professional series in hopes that this would be my most used appliance in my kitchen. I will have to agree it is used as much as my oven and stovetop.
Banana Caramel Breakfast Bread
Buttery, creamy, and sweet this Banana Bread is the perfect accompaniment to your next brunch.
Servings: 8
Ingredients
For the cake
- 2/3 cup sugar
- 1/2 cup Greek Yogurt I prefer Chobani 0% Fat
- 1 egg
- 2 tablespoons unsalted butter softened
- 2 ripe bananas mashed
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
For the Frosting
- 2 tablespoons unsalted butter softened
- 1/4 cup heavy cream
- 3 tablespoons of Fleur de Sal Salted Caramel Sauce-Trader Joe's
- 1 1/4 cups confectioner's sugar
Instructions
- Preheat oven to 375 degrees.
- In the bowl of a mixer cream together sugar, butter, egg, and Greek yogurt.
- While this is creaming, in a separate bowl mash the two bananas and set aside.
- In another bowl whisk together the flour, baking soda, and salt.
- Then slowly pour these into the bowl of the mixer with the mixed sugar ingredients.
- Add the bananas and vanilla.
- Once all is mixed pour the mixture evenly into a greased 8x8 inch pan or loaf pan.
- Bake for 20-25 minutes until done.
- While bread is baking, in the bowl of a mixer, mix the butter and confectioner sugar until it is creamed.
- Add in the heavy cream and stir until smooth.
- With a rubber spatula fold in the caramel sauce.
- Top on the bread once removed from the oven and cooled.
Notes
This bread tastes like a banana foster dessert. Pairs well with coffee or juice. If you are baking with glass pans bake this bread at 350 degrees. Enjoy!
Adapted from Butter Yum
