Ingredients

The following ingredients have 10 Servings
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ripe bananas (mashed)
  • 1/3 cup buttermilk
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup caramel sauce (recipe follows)
  • 1/4 cup all purpose flour
  • 1/4 cup light brown sugar
  • 2 tablespoons unsalted butter (cubed)
  • 1/2 cup chopped pecans
  • 1 cup light brown sugar
  • 1/4 cup plus 2 tablespoons (unsalted butter)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350 degrees. Grease a 9 x 5 pan with nonstick cooking spray or butter.
  • In a stand mixer with the paddle attachment cream butter and brown sugar until fluffy, 2-3 minutes.
  • Add in eggs one at a time and mix until combined. Add in vanilla and mashed bananas.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • With the mixer on low add half of the dry ingredients followed by all of the milk. Mix until just combined then stir in the rest of the dry ingredients. Do not overmix.
  • Add the batter to the prepared pan and spoon the caramel sauce on top. Swirl the caramel sauce into the bread.
  • In a small bowl combine the flour, brown sugar, and butter until it is combined and crumbly (like wet sand). I use a fork to work the cold butter into the flour. You can also use a food processor with a couple of pulses. Stir in the pecans.
  • Sprinkle streusel topping over the batter and bake for 1 hour or until a toothpick comes out clean. (If the bread starts to get too brown cover with aluminum foil)
  • Remove from the oven and allow the bread to cool completely before releasing from the pan.