Pumpkin Spice Caramel Banana Bread
Pumpkin spices along with caramel gooey goodness, in a super simple banana bread turns out to be ohh so delish!!
Ingredients
- 2 cups all purpose flour + extra to coat pan
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice (I used McCormick)
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter + 1 Tablespoon to coat pan
- 3/4 cup light brown sugar
- 2 large eggs beaten
- 6 mashed bananas
- 1/2 cup caramel bits (I used Kraft Caramel Bits)
- 1 teaspoon vanilla
Instructions
- Adjust oven rack to lower middle
- Preheat oven to 350
- In a large bowl, combine all dry ingredients and mix by hand
- Mix in mashed bananas, butter, eggs and vanilla beating until smooth
- Add caramel bits and stir in
- Pour into a properly greased bread pan (smear butter over entire inside of your pan and cover with flour, tap all around and discard excess (approx 9x4x4)
- Bake 60 - 65 minutes or until browned and toothpick inserted in middle comes out clean (check at about 55 minutes ovens may read different)
- Remove from oven and cool loaf in pan on a wire rack until cool enough to handle, about 15 to 20 minutes. Remove loaf from pan and cool completely on a wire rack.
Notes
Use light-colored metal pans, preferably aluminum. Dark pans absorb the heat and often result in burnt loaves. Don't be lured by the nonstick finish. Proper greasing of the pan will prevent sticking. Glass pans are worse. Glass will act as an insulator and often burn the bread. An old-fashioned aluminum pan works best. - Susan Reid, a chef and baking expert on staff at King Arthur Flour