Video
Sticky Caramelized Pecan Banana Bread (Sticky Bun Banana Bread)
Never get bored of banana bread with this incredible, outrageous Sticky Caramelized Pecan Banana Bread that is a cross between sticky buns, banana upside down cake and banana bread! It features a simple, tender, buttery banana batter baked over toasted pecans and maple syrup for an irresistible sticky, nutty topping.
Ingredients
- 1 ½ cups (215g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (237ml) mashed ripe banana* (from about 2 large bananas)
- ⅔ cup (145g) packed light brown sugar
- 2 large eggs at room temperature
- ¼ cup (56g) salted butter, melted
- ¼ cup (60ml full fat plain yogurt
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (65g) chopped toasted pecans
- 1 ½ tablespoon coarse sugar
- 2 tablespoon (30ml) pure maple syrup
- flaky sea salt for topping
*NOTE: be sure to measure out the banana after mashing as bananas vary in size. Alternatively, you can weigh out 240g of banana flesh (without the peel).
Instructions
- Preheat the oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
- Combine flour, baking powder, baking soda and salt in medium bowl and whisk well so it is evenly blended.
- Mash the peeled bananas until very smooth using the back of a fork on a flat surface, like a plate or a clean cutting board. Measure it out so you have 1 cup (or weight out 240g of banana flesh). Place mashed banana in a large mixing bowl. Add brown sugar and whisk until smooth, glossy and it looks syrupy.
- Add eggs to the mashed banana/sugar mixture and whisk them until evenly incorporated. Add melted butter, yogurt and vanilla and whisk to combine.
- Add dry ingredients to the banana mixture all at once and fold them in until just combined. Do not over-mix.
- Sprinkle coarse sugar evenly over the bottom of the prepared loaf pan, then drizzle maple syrup evenly over the sugar. Place one whole peeled banana flat on a work surface and slice it in half horizontally. Lay banana halves cut-side-down so they are flat over the sugar/syrup in the bottom of the pan as pictured in the video. Sprinkle chopped toasted pecans all around the bananas to cover the sugar layer on the bottom of the pan. Try not to get pecans on top of the banana because you’ll need the batter to stick to the banana to hold together.
- Spoon the banana bread batter into prepared pan in dollops over the fresh banana and nuts, then spread it out evenly. Run the spatula through the center lengthwise which will help it split down the middle as it bakes.
- Bake for 40-50 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Remove from oven and invert onto a wire rack to let it cool upside down with the pan still on for about 15 minutes. Then, remove the pan and carefully peel off the parchment to reveal the beautiful caramelized bananas and pecans. Sprinkle with flaky sea salt if desired and serve warm or at room temperature.
