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Caramelized Banana Bread with Cream Cheese Frosting

April 3, 2012

This banana bread is super moist and gets an intense banana flavor from caramelizing the bananas before adding them to the batter. It’s great for breakfast, but it also will make a great dessert topped with the cream cheese frosting. If you want to really indulge, make extra caramelized bananas to use as a topping.

Caramelized Banana Bread

  • 2 large ripe bananas, diced
  • 3 tbs brown sugar
  • ¼ tsp cinnamon
  • 6 tbs plus 1 tbs unsalted butter
  • ¼ cup spiced rum or dark rum
  • 1 tsp vanilla bean paste or extract
  • ½ cup softened cream cheese, I used whipped
  • ½ cup plus 2 tbs plain Greek yogurt
  • 1 cup sugar
  • 1 egg
  • 2 tbs vegetable or canola oil
  • 1 tsp vanilla bean paste or extract
  • 1 ½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp salt
Place diced bananas in a bowl and toss with brown sugar and cinnamon. Let sit for 5 minutes. Heat 1 tbs of butter in a saucepan on high. When butter is melted add in bananas and sugar mixture. Cook for 5 minutes until mixture begins to thicken. Add in rum and cook an additional 5 minutes until bananas are very soft. Remove from heat and mash bananas with a fork. Set aside.
To make batter, add the 6 tbs butter, cream cheese, yogurt, and sugar to a stand mixer with a paddle attachment and cream together. Add in the egg, oil, and vanilla and continue to beat. Gradually add in the flour, baking soda, and salt. Mix until combined. Add in banana mixture and combine.
Place batter in a loaf pan lined with parchment paper. Bake in a preheated 350 degree oven for 1 hour. Let banana bread rest 10 minutes in the pan on a rack then remove bread from pan and let cool completely. Serve with cream cheese frosting.
 Cream Cheese Frosting
  • ½ cup softened cream cheese
  • ½ cup butter
  • 1 cup powdered sugar
  • 2 tbs heavy cream
  • 1 tsp vanilla bean paste

Cream butter and cream cheese. Add powdered sugar and mix until combined. Add heavy cream and continue to mix. Add vanilla. Chill until ready to use.

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10 Comments leave one →
  1. April 3, 2012 6:09 PM

    I could certainly eat a loaf of this bread!! Yum! Certainly a twist to an old favorite….I’ll have to give this a try!

  2. Hoe permalink
    April 3, 2012 7:26 PM

    I love banana bread. This looks so delicious.

  3. Ilayda Ozsan permalink
    May 4, 2012 2:02 PM

    Reblogged this on Sağlıklı Ye Mutlu Yaşa and commented:
    This is really yummy!

  4. May 4, 2012 2:41 PM

    wow. we are definitely going to have to make this on FatkidsLA

  5. Kathy Green permalink
    May 9, 2012 2:13 PM

    What is a “rip” banana? I’m thinkin’ someone forgot to spellcheck!

  6. May 14, 2012 4:11 PM

    This looks soooo good and dangerous for my chipping sweet tooth. lol

  7. Marsha permalink
    August 28, 2013 2:10 PM

    I made this bread yesterday and it was so moist and delicious. I am so proud of my self. I never made any bread from scratch. Made a few adjustments like eliminated rum, but it still came out amazing. Thanks Candace.

    • August 31, 2013 8:45 AM

      I’m happy you gave the recipe a try. Thanks for sending over a piece it was delicious!

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