Megan's Caramelized Banana Bread

Recipe and Photo by Megan Subler

Thanks to Megan for this amazing recipe submission! Submit your own recipe here - we select 1 winner of a $50 gift card each month!

Serves: 8-10 
Ready in: 75 minutes

Click here for a printable PDF of this recipe.

INGREDIENTS:

For banana bread:

2 cups Barton Springs Mill  Oberkülmer Spelt Whole Grain Flour
½ cup Unsalted Butter, cut into chunks, plus more for pan
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.

Why Spelt, Whole Grain?

Spelt is an ancient grain and complete protein. This means it is more nutritious, extra flavorful and unaltered by modern man. It is easier on the environment and your digestive system. Perfect for sneaking more nutrition into your morning muffins or flatbreads! Learn more about our Spelt here

Scared of baking with whole grain? This bread doesn't have the bitter taste you'd associate with whole wheat, so it's great for the whole family! Want to sneak in more whole grain? Try our Whole Wheat Brownie Recipe, too!


BSM Reviews

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3658 reviews
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T
Sonora
Tyler Becker
Great flavour!

Makes great flour! Used it in sourdough pancakes. Has a mild, sweet flavour.

P
Carolina Gold Rice
Peter Shaginaw
Carolina Gold Rice

I am pleased that Barton Springs Mill still supplies this traditional regional rice. Once a common staple, this rice is hard to find in specialty restaurants let alone grocery stores. Thanks for keeping this product readily available for those of us who love the taste of down- home Southern cooking.

Great All purpose flour

Great taste very wholesome flour

My class is scheduled for June 18

J
Stone Ground Cornmeal
Jeanine Naker
Beautiful Color

Have not used yet, but is beautiful colors and smells amazing.