Banana bread is always a pleasure for the crowd, but this caramelized version is one of our crowded results. Think about this as a version for Bananas Foster’s breakfast. Contested with half of the golden caramelized banana and offering a pinch of cinnamon flavor, this loaf consists in bringing the banana to the nth degree of sweetness. Thanks to Bob’s red gluten -free gluten -free gluten, this fast bread has been transformed into a gluten -free favorite.
Banana bread caramelized gluten -free
Create 1 (8½x4½ inches) Pagnotta
- 1⅔ cups (246 grams) Bob’s red Mill Gluten Free 1 to 1 flour
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ teaspoon (1.5 grams) Kosher salt
- ¼ teaspoon (1.25 grams) Powder stone
- 1⅛ cups (255 grams) Banana crushed Banana (about 3 medium bananas)
- ¾ cup (165 grams) lightly light brown sugar firmly
- ⅓ cup plus 2 teaspoons (86 grams) non -salted butter, melted
- ¼ cup (60 grams) Acid cream, ambient temperature
- 2 large eggs (100 grams), ambient temperature
- 1 teaspoon (4 grams) Vanilla extract
- ½ teaspoon (1 gram) Cinnamon on the ground
- Caramelled banana (follows the recipe)
- Softened butter, to serve
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Preheat the oven to 325 ° F (170 ° C). Lightly spray a 8th X4 -inch pan with kitchen spray. Overview with parchment paper, letting the excess extends on the sides of the pan.
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In an average bowl, beat the flour, baking soda, salt and baking powder.
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In a large bowl, beat crushed banana together, brown sugar, melted butter, sour cream, eggs, vanilla and cinnamon. Fold the flour mixture until combined. Spoon in the prepared pan. Place the caramelized banana, cut the sides upwards, above the batter.
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Cook until a wooden pick inserted in the center comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Leave to cool in a pan for 10 minutes. Using excess parchment as handles, remove from the pan and let it cool completely on a wire rack. Serve with softened butter.
Caramelized banana
It makes 2 half of banana
- 1 table spoon (14 grams) Non -salty butter
- 2 spoons (28 grams) light brown sugar firmly
- 1 Media banana (124 grams), halved in the long sense
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In an average pan, melt the butter over medium-low heat.
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Gently press the brown sugar on each cut side of the banana. Place half of the banana, cut the side down, in a pan; Cook until golden and caramelized, from 4 to 5 minutes. Turn gently and cook for 2 minutes. Remove from the heat; Set aside until it is ready for use.
Basic notions on the caramelized banana
The splendid secret of our banana bread is the caramelized banana. We show you how to prepare and prepare the decadent dressing.
- Unlike the prepared bananas you use in the batter, the banana you want for this seasoning should be mature but firm, so it is easily cut and it does not break too much when you cook it. Look for a banana that is neither green nor sporty brown points. Using a sharp reference knife, it halves the banana in the long sense.
- In an average pan, melt the butter over medium-low heat. The butter acts like the low -smooth liquid that helps to make the preparation half of the banana and prevent them from attaching themselves.
- Gently press the brown sugar on each cut side of the banana. By pressing the brown sugar in half of the banana instead of cooking it in the butter allows peak caramelization. Instead of being covered with caramel sauce, bananas are burned directly with cane sugar for a brûlé effect.
- Place half of the banana, cut the side down, in a pan; Cook until golden and caramelized, from 4 to 5 minutes. Turn gently and cook for 2 minutes. Remove from the heat; Set aside until it is ready for use. Do not be attempted to hurry the caramelization process, since every minute of cooking creates a delicious golden seal outside the half of the banana. Once the cut side is caramelized, turn them for another, faster soak the caramel and sear. When cooking is finished, half of the banana can wait among the wings until the batter is ready.
- Place the caramelized banana, cut the sides upwards, above the batter.
