Banana bread has always been a comforting classic, but what if you could take it up a notch? Enter caramel banana bread, ...

Cut the bananas on a slight angle into 1/4-inch-thick slices. Cut 1 slice of bread lengthwise in half and then crosswise into thirds, to make 6 pieces. Place a slice of banana on each piece of bread.

Banana Bread with Caramel Sauce and Walnuts For the banana bread: 3 ripe bananas 1 stick of butter at room temperature (I use salted) 1 cup of sugar 2 large eggs 2 cups all-purpose flour 1 ...

Baking banana bread in a loaf pan is so common that it might feel obligatory. Why not think outside of that rectangular box ...

The bread pudding will keep in the refrigerator for up to 4 days. The caramel sauce will keep in the refrigerator for up to 1 week. Try this sauce over nonfat frozen yogurt or apple slices, too.

Ingredients: 1 loaf banana bread, sliced ¾ c. Milk 5 large eggs 2 tbs sugar 1 tsp vanilla ¼ tsp salt 2 or 3 tbs unsalted butter Caramel sauce 1 c. Brown sugar ½ c. Heavy cream 4 tbs unsalted ...

Cut 5 slices of banana bread in half horizontally (to form 10 thin slices). Set aside 5 pieces, then roughly chop remaining. Place ice-cream in a large bowl and soften slightly.

Bake the bread pudding until puffed and set, about 45 minutes. Remove from the oven and water bath, and cool slightly before serving. For a crisp topping, place the cake pan under the broiler just ...

Place 3-inch-wide banana leaf strips crosswise over bottom and sides of loaf pan, overlapping as needed to completely line bottom of pan. Make sure leaf ends extend over sides by 1 to 2 inches.

The first banana bread that shocked me into awareness was baked in New Orleans. I was flirting with a barista, and after we bored ourselves to tears, he offered me a slice across the counter.