Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Pecan Bread with Caramelized White Chocolate and Sorghum Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 1 (9x5 inch) loaf, 8 to 10 servings

Description

This Banana Pecan Bread with Caramelized White Chocolate Sorghum Glaze is a rich, moist loaf combining ripe bananas, toasted pecans, and warm spices, topped with a luscious glaze made from caramelized white chocolate and sweet sorghum syrup. Perfect for a special breakfast or an indulgent snack, this recipe balances nutty crunch with smooth, sweet, and creamy notes.

Ingredients

Bread Ingredients

  • 2 cups (275g) unbleached all-purpose flour
  • 3/4 cup (160g) packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt (preferably Diamond Crystal)
  • 1 teaspoon ground mace
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups pecan halves, toasted and chopped
  • 1 1/2 cups well-mashed very ripe bananas (about 3 bananas)
  • 1/4 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
  • 1 teaspoon pure vanilla extract

Caramelized White Chocolate Glaze Ingredients

  • 10 ounces chopped high-quality white chocolate, at least 30% cacao (such as Valrhona or Callebaut)
  • 5 tablespoons sorghum syrup, divided
  • 2/3 cup heavy cream
  • 1 teaspoon kosher salt (preferably Diamond Crystal)
  • 2 tablespoons unsalted butter, cubed

Instructions

  1. Make the caramelized white chocolate (optional): Preheat your oven to 250°F. Line a baking sheet with parchment paper and evenly spread the chopped white chocolate on it. Bake for 10 minutes, then stir and smooth the chocolate with a spatula to flatten it out. Continue baking in 10-minute intervals, stirring each time until the chocolate turns a dark beige and caramel color, about 45 minutes total. Once cooled, chop the caramelized chocolate and set aside. This can be done up to a week ahead and stored in an airtight container.
  2. Preheat oven and prepare loaf pan: Position an oven rack in the lower third and preheat the oven to 350°F. Butter a 9×5-inch loaf pan, line the bottom with parchment paper with ends overhanging opposite sides for easy removal.
  3. Combine dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, salt, ground mace, ground cinnamon, and chopped toasted pecans. Set this mixture aside.
  4. Combine wet ingredients: In a separate medium bowl, mix mashed bananas, sour cream, eggs, melted butter, and vanilla extract until fully combined. Gently fold this banana mixture into the dry ingredients until just incorporated; do not overmix.
  5. Bake the bread: Scrape batter into the prepared loaf pan and spread it evenly. Bake until golden brown and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Let bread cool in the pan for 5 to 10 minutes, then transfer it to a wire rack to cool completely.
  6. Make the glaze: Place chopped caramelized white chocolate in a heatproof bowl and gently warm until melted. In a small saucepan, heat 4 tablespoons of sorghum syrup over medium heat until it bubbles continuously, about 1 to 2 minutes. Remove from heat and carefully pour in the heavy cream slowly while stirring to combine fully. Add the remaining 1 tablespoon of sorghum syrup and the salt, stirring until dissolved. Pour this hot sorghum mixture over the melted caramelized white chocolate and whisk until the glaze emulsifies. Add cubed butter and stir until melted and smooth. Let glaze cool slightly before using. This glaze can be made ahead and kept refrigerated for up to one week; reheat gently before use.
  7. Glaze the bread: Pour the slightly warm glaze evenly over the cooled bread. Allow it to set for a few minutes before slicing and serving. The unglazed bread can be kept tightly wrapped at room temperature for up to 3 days.

Notes

  • The caramelized white chocolate adds a deeper, richer flavor and can be prepared ahead for convenience.
  • Use very ripe bananas for best sweetness and moisture in the bread.
  • Be careful when adding hot sorghum syrup to cream as it may bubble vigorously.
  • The glaze can be stored in the refrigerator up to one week and gently reheated before serving.
  • Line the loaf pan with parchment paper with overhanging ends to easily lift the bread out after baking.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/banana-pecan-bread-with-caramelized-white-chocolate-and-sorghum-glaze-recipe/