We have been running low on snacks and I don’t plan on grocery shopping for a few days. Luckily for me, we had four old bananas laying around. Well, there were five, but one of the kids snagged one before he knew I was planning on using them. Banana bread was a must. It’s perfect to throw a slice in a Ziploc bag and send it to school. Not to mention it is absolutely delish!
I have a trick to my bread that makes it over the top with flavor. Don’t mash all of the bananas. I always slice one of them into very thin pieces. It sounds simple, but I promise it does so much.
Start by mashing all but one of your bananas. Thinly slice the other one and set aside. Mix the dry ingredients (flour, baking soda and salt). Whisk together oil and sugar until well mixed, then add to mashed bananas. Add the eggs, sour cream, vanilla, caramel and cinnamon as well. Fold in the sliced bananas. Finally add the dry ingredients and chocolate to the wet mixture. Stir until mixed, being careful not to overmix.
Pour into a buttered and floured 9×13 pan. I like to make it this way because it goes a lot farther with my hungry boys. They still get filled up, but it prevents them from taking more than they really need. If you want a traditional loaf, just pour your batter into one larger loaf pan. This recipe is essential 1 and 1/2 times the amount of a typical banana bread recipe.
I like to bake mine uncovered for the first 20 minutes and covered for the final 20. This keeps your crust from being overcooked and helps keep the bread moist. When the bread is finished, turn off your over and leave the bread in for 5 minutes with the oven door open slightly. This will give the bread time to settle and not fall apart as soon as you move it. Move it to a place to cool.
Once cooled you just need to top with caramel sauce, slice and enjoy! I always use the salted caramel sauce over at Sally’s Baking Addiction. It is the best, I promise.
Banana Bread Squares
- 4 Ripe Bananas, 3 mashed, 1 sliced
- 3 Cups Flour
- 1 1/2 Teaspoons Baking Soda
- 3/4 Teaspoon Salt
- 1/2 Cups Oil or Butter (I recommend oil)
- 1 1/2 Cups Sugar
- 1/2 Cup Sour Cream
- 4 Eggs, Room Temperature
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Caramel Extract
- 1/2 Teaspoon Cinammon
- 1 Dash Nutmeg
- 1 Cup Chopped Milk Chocolate (chips will work)
- 1 Tablespoon Raw Sugar
Preheat oven to 350 degrees.
Spray and flour a 9x13 dish or a loaf pan.
Mash and slice the bananas. Set aside.
Whisk the flour, baking soda and salt together.
Mix oil and sugar and add to mashed bananas. Add eggs, vanilla, caramel and cinnamon. Stir with a rubber spatula until just mixed.
Fold dry ingredients and chocolate into the banana mixture. Mix with spatula, being careful to not overmix.
Pour into the prepared dish, top with sprinkled raw sugar and bake uncovered for 20 minutes. Remove from oven, top with foil and bake for another 20 minutes.
Once your bread is done, turn the oven off but leave the bread inside with the door open for 5 minutes. Then take the bread out, run a knife around the pan and cut into squares. Top with caramel sauce and serve! It's good cool, but also super yummy warm.