Caramelized Banana Bread With Brown Sugar Topping

Name: Caramelized Banana Bread With Brown Sugar Topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 3-4 overripe bananas (12 oz without peel), nearly black, plus 1 ripe banana cut thinly on the bias; 1 ¾ cups unbleached all-purpose flour; ½ tsp cinnamon; ½ tsp table salt; 1 tsp baking powder; 1/4 tsp baking soda; 2 large eggs; 1 tsp vanilla extract; ¼ cup milk or buttermilk; ½ cup canola oil; ⅔ cup light brown sugar, plus 1 tbsp, divided; ½ cup chopped pecans, or another nut (optional)

This caramelized banana bread combines a tender, moist crumb made from overripe bananas with a standout topping of caramelized banana slices and brown sugar. It's a portable breakfast that's equally good warm or at room temperature.

🌍American 🥗Vegetarian 🏷️Classic 🏷️Bake mode 🏷️Breakfast 🏷️Dessert

🏷️Suvie

Total

55 min

Servings

8

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3-4 overripe bananas (12 oz without peel), nearly black, plus 1 ripe banana cut thinly on the bias
1 ¾ cups unbleached all-purpose flour
½ tsp cinnamon
½ tsp table salt
1 tsp baking powder
1/4 tsp baking soda
2 large eggs
1 tsp vanilla extract
¼ cup milk or buttermilk
½ cup canola oil
⅔ cup light brown sugar, plus 1 tbsp, divided
½ cup chopped pecans, or another nut (optional)optional

12 Ingredients

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Instructions

1
Spray a Suvie pan thoroughly with non-stick cooking spray. Peel and mash overripe bananas. In a large bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
2
In a medium bowl, vigorously whisk together the mashed bananas, eggs, vanilla, buttermilk, canola oil, and ⅔ cup brown sugar until bubbly, about 4 minutes. Alternatively, combine in an electric mixer and whip on high for 2 minutes.
3
Add the wet ingredients to the dry ingredients and fold gently with a rubber spatula. Add the chopped pecans, if using, and fold until incorporated.
4
Pour the batter into the prepared Suvie pan and then layer banana slices on top.
5
Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule, rotating the pan halfway through cooking. Bottom Zone: Bake at 325°F for 40 minutes (for Suvie 2.0, Bake at 375°F)
6
After the banana bread has cooked, carefully remove the pan and sprinkle brown sugar over the top of the bananas.
7
Return pan to Suvie and broil for 5-6 minutes, or until the bananas are golden brown, watching closely to avoid burning.
8
Remove banana bread from your Suvie and allow to cool in the pan for 15 minutes, then invert onto a cutting board, cut into slices, and serve.

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Tips & Notes

Pro tips

Mash overripe bananas thoroughly by hand or with a fork—lumps won't fully dissolve and create uneven crumb.
Slice the ripe banana for topping on a steep bias (nearly horizontal) to maximize surface area for caramelization and visual impact.
Don't overmix the batter after adding dry ingredients; stop as soon as flour is just incorporated to avoid dense, tough crumb.
Watch the caramelized topping in the final 10 minutes—brown sugar can scorch quickly; tent with foil if it darkens too fast before the loaf interior is set.

Substitutions

All-purpose flour → spelt or white whole wheat (may require +1–2 tbsp milk; loaf will be denser)
Canola oil → unsalted melted butter or coconut oil (butter adds richness; coconut oil may impart subtle flavor)
Brown sugar topping → raw cane sugar or coconut sugar (will caramelize slightly differently; coconut sugar adds molasses notes)

Storage & make-ahead

Store cooled bread wrapped tightly at room temperature up to 2 days, or freeze up to 3 months; reheat gently at 300°F for 10–15 minutes to soften the topping.

Common Questions

How ripe should the bananas be?

Use 3-4 nearly black overripe bananas (12 oz peeled) for the batter—their natural sugars and moisture create a moist loaf. The 1 ripe banana for topping should be firm enough to slice thinly on the bias without falling apart.

Can I use buttermilk instead of regular milk?

Yes. Buttermilk adds slight tang and tenderness. If using buttermilk, the ¼ tsp baking soda will react with acidity, so skip the extra rise from baking powder slightly—use the full amounts as written; the recipe already balances this.

How do I know when the bread is done baking?

Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs—typically 55–65 minutes. The caramelized topping will be golden brown and slightly sticky.

Can I make this ahead?

Yes. Wrap cooled bread tightly and store at room temperature up to 2 days, or freeze up to 3 months. Reheat gently in a 300°F oven for 10–15 minutes to restore warmth and soften the topping.

What oil works best?

Canola oil keeps the crumb tender and neutral. Vegetable or light olive oil work similarly. Avoid extra-virgin olive oil—its flavor competes with banana.