{ Best Banana Bread + Cinnamon Banana Sauce }
In the spring/summer time I tend to overbuy produce, especially fruit. This recipe is great for overripe bananas to avoid waste. My mom tried a recipe from Paula Deen's The Lady & Sons, Too! cookbook and tweaked it a bit. I came up with the Cinnamon Banana Sauce and together we have come up with a totally yummy treat.
Ingredients for Bread:
- 1/2 Cup of Butter (1 Stick)
- 1 Cup of Sugar
- 1/2 Tsp Salt
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 1/2 Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 3 Ripe Bananas, Mashed
- 2 Tbsp Sugar
- Non-stick Baking Spray
- 1/4 Cup of Butter
- 3 Bananas, Sliced Thickly
- 1/2 Cup of Sugar
- 1 tsp All Spice/Pumpkin Pie Spice
- 1 Tsp Vanilla Extract
- Cinnamon Sugar & Whipped Topping for Garnish
Directions:
Preheat oven to 350 degrees. Grease 9x5" loaf pan. Pour 2 Tbsp of sugar into pan, shaking to coat bottom. Discard excess sugar. Combine butter and sugar in mixing bowl; mix well. Add remaining ingredients and mix well. Pour batter into the sugar-coated pan and bake for 60 minutes.
For sauce, in a saucepan melt butter. Cook bananas in hot butter until softened. Add sugar, spice and vanilla extract and simmer until sugar caramelizes.
Slice cake into 1" servings, top with sauce and caramelized bananas. Top with whipped cream and sprinkle cinnamon for garnish.
Bon appétit!
