I must admit, I hadn’t planned on putting up the recipe for Caramel coffee banana bread until next week, but the excitement on my facebook page was so great that it caused me to rethink the upcoming lineup. One glance and you can see why it moved up. Just check out those divets of caramel in that end slice up there.
I made a loaf of this bread to share with some friends while swimming over at their home yesterday. When we left, I offered to let my friend keep the remainder of the bread. I thought Alex, my five year old, might just lose it right then and there. “Where’s our bread mommy? Why does she get to keep it all?” That is the moment when I realized I had a hit on my hands. We went straight back to the house, grabbed the remaining ripe bananas and cooked up a second loaf much to my bread loving, tell it like he sees it, five year old’s pleasure.
On a completely different and utterly non-edible note, you may have noticed that there’s no Family Friendly Fridays today. The reason for this change in schedule has to do with one all encompassing fact; summer break is here. In my world, that translates to three young kids home, all. day. long. The only way to survive in a climate such as this one is to keep the little buggers busy. Constant entertainment needs to be provided by you know who which in turn means day trips, vacations, outdoor play and simply put, more time with family and less time with my computer. Don’t get me wrong, the blog is still important and I promise I’ll continue to be here popping up delicious recipes, it will just be on more of a relaxed schedule. Once school gets back in at the end of August, expect the return of Family Friendly Fridays and a pick up in the weekly menu presentation.
So why don’t we get back to the crux of the matter; caramel coffee banana bread anyone?
If you want to bake up a loaf (and seriously, why wouldn’t you?), you’ll grab a double boiler and melt up some milk caramels along with a couple tablespoons of cream.
While the caramels are melting, add a couple eggs and some brown sugar to a bowl. Mix it into a frenzy and add in some melted butter and vanilla.
In a separate container, combine together a pile of dry ingredients. Kind of like this pile here:
Can you guess what happens next? If you said that you need to add the dry ingredients in with the wet and mix, you’re spot on. Just a note that the batter will be a bit dry at this point. Now add in the coffee.
Finally, add in a few ripe bananas and swirl it around with your mixer one more time. Here’s what my final batter looked liked.
I suppose you’re wondering where the caramel comes into play. Well now’s the time. Grease up a bread plan and pour in the finished batter.
Scoop up a heaping spoonful of the caramel and drizzle it all over the top of the bread.
Take a knife and gently run it through the batter, pushing the caramel down into the mixture as you go.
Repeat again with another spoonful of caramel and continue on this way until all the sugar goodness is incorporated.
Slide your bread into the oven at 350 degrees for around an hour. It’s at this point that you can expect an incredible smell to start wafting through your house. Even the cat was mulling around the kitchen while this cooked. I think she might have channeled her inner dog and readied herself for the inevitable crumbs that would soon be greeting her.
When the timer finally goes off and the toothpick comes out clean, pull your bread out of the oven, breath in deeply and simply smile.
Who wants a slice still warm from the oven?
How about two? I promise I won’t tell anyone. In fact, leave me a seat at the table; banana bread is for sharing, right? Just promise me you won’t tell Alex.
Coffee Caramel Banana Bread
Total Time: 1 hour 30 min
3 Oz. Milk Caramel Squares
2 Tbsp Heavy Cream
3/4 Cup Brown Sugar
4 Tbsp Butter, Melted
1 tsp Vanilla
2 1/2 Cups All Purpose Flour
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Strong Black Coffee, Cooled
3-4 Ripe Bananas
In a double boiler, melt the caramels. When they are about halfway melted, add in the cream and continue melting until smooth.
Mix together the eggs and brown sugar.
Add in the butter and vanilla.
In a separate bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt.
Add the dry mixture to the wet and combine. The batter will be a bit dry at this point.
Add in the coffee.
Now add in the bananas and incorporate well.
Pour the batter into a greased bread pan.
Scoop up a heaping spoonful of the melted caramel and drizzle it over the top of the bread.
Gently run a knife through the mixture, pushing the caramel down into the batter. Continue until all the caramel is incorporated.
Place the bread into an oven preheated to 350 degrees for one hour or until a toothpick comes out clean.