Ingredients
For the Banana Bread:
- 240 g all-purpose flour
- 1 ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
- 155 g (11 tbsp) salted butter (for browning)
- 113 g brown butter (from the 155 g butter after browning)
- 106 g brown sugar
- 100 g granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 340 g mashed overripe banana
- 113 g bourbon
For the Syrup:
- 50 g granulated sugar
- 28 g salted butter
- 28 g bourbon
- 1 tablespoon water
For the Bourbon Caramel Sauce:
- 200 g granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 28 g water
- 113 g heavy cream (lukewarm)
- 84 g salted butter (room temperature)
- 1 teaspoon vanilla extract
- 2-3 tablespoons bourbon
- Pinch or two of flaky sea salt (for garnish)
Instructions
- Prepare the loaf pan: Preheat the oven to 350°F (175°C). Line a pullman or 9×5 inch loaf pan with parchment paper, leaving ends hanging over the sides for easy removal.
- Mix dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Brown the butter: In a small saucepan, melt 155 g (11 tbsp) salted butter over medium heat, stirring constantly with a rubber spatula. Once it alternates between rapid large bubbles and gentle foamy bubbles and turns a dark golden color with browned solids settled at the bottom, immediately pour into a large bowl. Scrape out the browned solids and weigh out 113 g brown butter for the batter; refrigerate the remainder to solidify for later.
- Combine sugars and egg: To the brown butter, whisk in the brown sugar and granulated sugar. Vigorously whisk in the egg and vanilla extract until fully combined.
- Add bananas: Mash the overripe bananas on a plate, leaving texture as desired, then whisk into the batter.
- Combine batter: Whisk the dry ingredients into the batter until just combined. Stir in the bourbon and mix until smooth.
- Fill pan and add brown butter: Pour the batter into the prepared loaf pan. Transfer the remaining solidified brown butter to a piping bag, snip the end, and pipe a straight line down the center of the batter.
- Bake the bread: Bake for 60-75 minutes or until deeply golden and a toothpick inserted in the center comes out clean.
- Make the syrup: In a small saucepan, combine sugar, butter, bourbon, and water. Bring to a boil, then reduce heat and simmer for 6 minutes.
- Brush syrup: Immediately after removing the banana bread from oven, brush the syrup over the top. Allow bread to cool completely before slicing.
- Prepare bourbon caramel sauce: In a medium saucepan, combine sugar, salt, cream of tartar, and water. Heat over medium-high while stirring often. Once boiling, reduce to medium heat and continue stirring until the mixture reaches an even medium amber color.
- Add cream and butter: Remove from heat and quickly mix in the lukewarm heavy cream until combined. Stir in the butter.
- Finish caramel sauce: Return the saucepan to medium heat and boil the caramel for 1-2 more minutes. Remove from heat and stir in vanilla extract and 2-3 tablespoons bourbon according to taste.
- Cool caramel: Transfer caramel to a glass jar, stir in flaky sea salt, and chill in the refrigerator overnight or until ready to serve.
- Serve: Slice banana bread warm, serve with vanilla ice cream, and drizzle generously with bourbon caramel sauce.
Notes
- Using overripe bananas ensures maximum flavor and moisture in the bread.
- Brown butter adds a nutty depth, enhancing the bread’s richness.
- Letting the bread cool completely after brushing syrup helps it absorb moisture and flavor without becoming soggy.
- The bourbon caramel sauce can be made ahead and stored refrigerated for up to a week.
- Adjust the amount of bourbon in the caramel sauce to your preferred strength of flavor.
- Serve slices warm for the best experience with ice cream and caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
