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Brûléed Banana Bread

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Think you can’t improve on banana bread? This recipe from the Williams Sonoma Test Kitchen chefs will change your mind. In their clever twist on the classic, the batter is laced with chunks of banana and a dash of cinnamon, then topped with banana slices before baking. After the bread cools a bit, the chefs add the crowning touch—they sprinkle on coarse turbinado sugar and melt it with a kitchen torch until deliciously caramelized. They recommend serving the bread warm with salted butter.

Prep Time 25 minutes
Cook Time 70 minutes
Servings 8

Ingredients

  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
  • 1 cup (7 1/2 oz./215 g) firmly packed dark brown sugar
  • 2 eggs, at room temperature
  • 1/2 cup (4 oz./115 g) sour cream, at room temperature
  • 1 Tbs. vanilla extract
  • 5 large very ripe bananas, peeled
  • 1 1/2 cups (6 1/4 oz./180 g) all-purpose flour
  • 1 1/4 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 Tbs. ground cinnamon
  • 2 to 3 Tbs. turbinado sugar
  • Salted butter, at room temperature, for serving

Directions

Preheat an oven to 350°F (180°C). Spray a 4-by-8-inch (10-by-20-cm) loaf pan with nonstick cooking spray and line with parchment paper, letting it overhang on the two long sides by at least 2 inches (5 cm). Spray the parchment.

In the bowl of an electric mixer fitted with the flat beater, or in a large bowl using an electric handheld mixer, beat together the butter and brown sugar on medium-high speed until combined, about 1 minute. Add the eggs and sour cream and beat until combined, about 30 seconds, then beat in the vanilla. Add 3 of the bananas and beat into the batter until barely any chunks of banana remain, about 30 seconds.

Use a rubber spatula, fold in the flour, salt, baking soda, baking powder and cinnamon until no streaks of flour remain.

Break up one of the remaining bananas into 1/2- to 1-inch (12-mm to 2.5-cm) pieces. Using the spatula, fold them into the batter. You want to keep the banana chunks intact, so don’t overmix.

Transfer the batter to the prepared pan and smooth the top. Cut the remaining banana in half lengthwise and place on top of the batter.

Bake until the bread is very deep brown on top and a toothpick inserted into the center comes out clean, 65 to 70 minutes.

Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Using the overhanging parchment, lift the bread out of the pan and transfer to a cutting board. Sprinkle the turbinado sugar over the top of the bread, focusing mostly on the bananas. Using a kitchen torch according to the manufacturer’s instructions, melt and brûlée the sugar.

Using a serrated knife, cut the bread into slices and enjoy warm, or let cool to room temperature. Serve with salted butter. Serves 8.

Williams Sonoma Test Kitchen

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