Megan's Caramelized Banana Bread

INGREDIENTS:

For banana bread:

2 cups Barton Springs Mill  Oberkülmer Spelt Whole Grain Flour

1 cup packed Light Brown Sugar
2 cups Mashed Ripe Bananas
2 large Eggs
½ tbsp Dark Rum (or Vanilla Extract)
1 tsp Salt
1 tsp ground Cinnamon
A few gratings fresh Nutmeg (optional)
1 tsp Baking Soda
1 tsp Baking Powder

 

For caramelized banana topping:

1 tbsp Butter
2 tbsp packed Light Brown Sugar
1 Banana, sliced lengthwise

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DIRECTIONS:

1. Heat oven to 350 degrees F. Butter a 6-cup (9×5-inch) or line with parchment & set aside.
2. Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana. Whisk in eggs and rum.
3. Sprinkle the surface of the batter evenly with salt, cinnamon, nutmeg (if using), baking soda & baking powder. Whisk until the ingredients are fully dispersed in the batter.
4. Add Spelt Whole Grain Flour and stir until combined.
5. Scrape batter into prepared loaf pan. It should come to just over 1/2-inch from the top rim. Set aside while you prepare the caramelized banana topping.
6. In a small skillet, melt butter over medium-low heat. Press brown sugar onto each cut side of the banana. Place banana cut side down in skillet & cook until golden brown & caramelized, 4-5 minutes. Gently turn, using a fish spatula so the bananas don’t fall apart, & cook 2 minutes more. Remove from heat, let cool & place banana halves cut side up on top of batter in pan.
7. Bake banana bread for 55 minutes or until toothpick inserted into the center is batter-free. The bread will get dark, but will not taste burnt. Let cool & serve.