Whole Grain Caramelized Banana Bread - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Whole Grain Caramelized Banana Bread



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    For the bread:


    • 21⁄2 cups (240 g) whole grain einkorn flour
    • 1 Tsp. baking soda
    • 1⁄2 Tsp. fine sea salt
    • 5 Tbsp. extra-virgin coconut oil, plus more for greasing the pan
    • 3 very ripe bananas, cut into half-inch slices
    • 1⁄2 cup (packed) dark brown sugar
    • 3 large eggs


    For the glaze:


    • 1⁄2 cup powdered sugar
    • Pinch of ground cinnamon
    • Pinch of ground ginger



    Preheat the oven to 350 degrees Fahrenheit. Grease a 41⁄2-by-81⁄2-inch loaf pan.

    To make the bread:


    • In a large bowl, sift together the flour, baking soda and salt.
    • In a medium skillet, heat the coconut oil until it melts. Add the bananas and brown
    • sugar. Simmer on medium-low heat for five minutes, stirring occasionally, until the bananas have softened and the sugar begins to caramelize. Allow the bananas to cool for 10 minutes.
    • Combine the bananas and eggs in a blender or food processor and process to a smooth
    • purée. Fold the banana mixture into the flour with a spatula until just combined. Pour the batter into the loaf pan.
    • Bake the bread for 42 minutes until a toothpick comes away clean when inserted in the center of the bread. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack for 30 minutes before glazing.
    • Make the glaze:
    • Combine the powdered sugar, cinnamon and ginger in a small bowl.
    • Add 2 teaspoons water and mix until the sugar dissolves. Spread on the top of the bread.
    • Store at room temperature, covered with plastic wrap, for up to three days.