Whole Wheat Caramelized Banana Bread Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition (2024)

If you thought chocolate chips was the only way to upgrade banana bread, then get ready for this caramelized banana bread recipe!

I used to say that my mom made the best banana bread, but I think with this recipe I get to claim the crown. The secret to making it taste extra banana-y is caramelizing the bananas in butter, brown sugar and cinnamon, which brings out yummy browned butter and caramel notes. And as a side benefit, it made my house smell like heaven. And how pretty is it with the banana slices at the top?

Baking With Whole Wheat Flour

I used whole wheat flour to make this caramelized banana bread recipe. For breakfast quick breads, I love to use white whole wheat flour, or a 50/50 mix of white and whole wheat flour, because it adds a nice wheat-y flavor but isn't so dense and dry. I love how the flavor makes the breads taste more rustic. It also adds fiber, which makes for a more satisfying breakfast.

Compared to whole wheat flour, white whole wheat flour has a softer texture and less strong flavor, which is why I like to use it in baking. If you can’t find it, a mix of 50/50 whole wheat and white flour will do. Another trick that’s helpful for softening whole grains is the let the batter sit and hydrate for 10 minutes before baking. Because whole grain flour has the fiber/bran intact, it takes a little longer for the liquids to soak it and soften the grains.

How to Enjoy This Whole Wheat Caramelized Banana Bread Recipe

This whole wheat caramelized banana bread recipe is perfect for breakfast! I was munching on this for breakfast all last week with some peanut butter or with a side of a fried egg. It’s also really tasty spread with mascarpone and a drizzle of honey, or keep it simple with a square of salted butter. Toast up the slices in the morning and your house will smell amazing all over again! I also love to have it on hand as a snack.

Whole Wheat Caramelized Banana Bread Recipe Adaptions

I baked this recipe sans nuts, but usually I throw some walnuts or pecans in there. You could also stir in a handful or two of granola for some crunch.

Another fun addition to this would be to caramelize the bananas with rum to make it almost like a bananas foster bread! Just add a splash of rum to the hot skillet when the bananas are almost done caramelizing, and scrape up any browned bits at the bottom.

You could also deepen the flavor using almond extract, which is one of my favorite extracts to bake with. It really brings out the nutty flavor of breads.

And of course, dark chocolate chips are never a bad choice when it comes to banana bread!

Makes 1 loaf

Ingredients

• 2 1/2 cups white whole wheat flour

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 5 tablespoons butter + 1 teaspoon

• 3 very ripe bananas and 1 ripe but still firm

• 1/2 cup packed brown sugar

• 1 teaspoon cinnamon

• 1 teaspoon vanilla.

• 3 eggs

• 1 tablespoon turbinado sugar

Directions

1. In a large bowl, whisk together flour, baking soda and salt. Set aside until ready to use. Preheat oven to 350 degrees F.

2. Heat butter in a large skillet. Peel and cut 3 very ripe bananas into slices. Add bananas, brown sugar, cinnamon and vanilla to butter and saute until banana is soft and has started to caramelize, about 5-7 minutes.

3. Add caramelized bananas to the food processor along with the eggs. Process until pureed, then scrape into the bowl with the flour. Mix together with a spatula until just combined.

4. Pour batter into a buttered loaf pan. Peel remaining banana and slice in half lengthwise, then place on top of the bread. Place dots of remaining tablespoon of butter on top of the banana and sprinkle with turbinado sugar.

5. Bake 40-45 minutes until the bread is set and a toothpick inserted into the middle comes out clean. Let cool for at least 15 minutes in the pan, then carefully remove and serve warm.