Ingredients: |
Ingredients: ½ c. brown sugar, packed
3 T. butter, diced
2 bananas, sliced into ¼-inch rounds
1½ c. whole wheat flour
¾ c. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
1 tsp. ground cinnamon
1 c. overripe bananas, mashed
2 eggs
⅓ c. coconut oil (or oil of choice)
⅓ c. buttermilk
1 tsp. vanilla extract
CARAMEL GLAZE
2 T. butter
2 T. brown sugar
2 T. heavy cream
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Directions: |
Directions:Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease a 9-inch-by-5-inch loaf pan. Spread the brown sugar on the bottom of the loaf pan. Dot with the butter and place in the oven for about 8 minutes. Stir the mixture until the sugar has dissolved and spread evenly across the bottom of the pan. Place the banana slices in the pan in a single layer on top of the melted sugar. In a large bowl, combine all the dry ingredients.
In a small bowl, combine the wet ingredients, and mix well. Add the wet ingredients to the dry ones, and mix until just combined. Pour the batter into the loaf pan over the sliced bananas. Bake for 1 hour, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool for 10 to 15 minutes before inverting onto a plate. The bananas should face up when you do so. Prepare the caramel glaze by placing the butter, brown sugar, and heavy cream in a small sauce pan. Bring to a boil and simmer for 2 minutes. When you’re ready to serve, pour the glaze evenly over the bread. The glaze will discolor as it sits. Only glaze when ready to serve. |
This recipe for Upside-Down Banana Bread is from