It is that time of year again. Time to bake and cook as the sun sets earlier and Thanksgiving is a few days away. I probably have about 20 frozen bananas in the freezer so I flipped through some cookbooks for some recipes. Yes, cookbooks. I did surf the Internet but I have some go to recipes and cookbooks and had the time to pull out the books.
I have written about the Main Line Classics II (The Junior Saturday Club of Wayne) cookbook. I decided to try a different banana bread recipe that called for a lot of bananas and the Caramel Banana Bread was the winner. I followed the recipe about 95% as I dumped about a cup of pecans into the mix. Oh my goodness, the recipe said serves 16 but they way we slice up the bread in the Oberte household comes out to maybe 8 to 10 servings! When you pour butter and sugar over anything, and broil it to a crisp, it is heaven. So I guess I have to dig through the freezer and sift through the cookbooks for some more recipes so we don't go to the Ober's empty handed for Thanksgiving.
2 cups unbleached flour
1 1/2 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/4 cups sugar
2 eggs, beaten
5 ripe bananas, mashed
1 tsp vanilla extract
1/4 cup buttermilk
Caramel Topping-melt butter in saucepan; add sugar and milk; cook until mixture is syrupy.
6 tablespoons butter
10 tablespoons packed brown sugar
5 tablespoons milk
Sift flour, baking soda and salt together. Cream butter and sugar in mixing bowl until light and fluffy. Add eggs; mix well. Stir in bananas, vanilla and buttermilk. Add flour mixture gradually, beating well after each addition. Pour into 2 greased and floured 5x9-inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until loaves pull away from sides of pans. Cool completely. Pour Caramel Topping over bread; broil for 5 minutes or until tops are bubbly.
