Gluten-Free Caramelized Banana Bread

Banana bread is always a crowd-pleaser, but this caramelized version is one of our crowning achievements. Think of this as a breakfast bread version of Bananas Foster. Topped with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. Thanks to Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, this quick bread has been transformed into a gluten-free favorite.

Caramelized Banana Basics 

The stunning secret to our banana bread is the Caramelized Banana. We show you how to prep and prepare the decadent topping.

1. As opposed to the overripe bananas you use in the batter, the banana you want for this topping should be ripe but firm so it slices easily and doesn’t break down too much when you cook it. Look for a banana that is neither green nor sporting brown spots. Using a sharp paring knife, halve the banana lengthwise. 
2. In a medium skillet, melt butter over medium-low heat. The butter acts as the smooth basting liquid that helps poach the banana halves and keep them from sticking.
3. Gently press brown sugar onto each cut side of banana. Pressing the brown sugar into the banana halves instead of cooking it into the butter allows for peak caramelization. Instead of being coated in a caramel sauce, the bananas are seared directly with the brown sugar for a brûléed effect.
4. Place banana halves, cut side down, in skillet; cook until golden brown and caramelized, 4 to 5 minutes. Gently turn, and cook for 2 minutes. Remove from heat; set aside until ready to use. Don’t be tempted to rush the caramelization process, as each minute of cooking creates a lovely golden seal on the exterior of the banana halves. Once the cut side is caramelized, turn them over for another, quicker caramel soak and sear. When the cooking is done, your banana halves can wait in the wings until the batter is ready.
5. Place Caramelized Banana, cut sides up, on top of batter.