Turkuaz Kitchen Banana Bread

Turkuaz Kitchen Banana Bread is made with mashed ripe bananas, dark brown sugar, sour cream, softened butter, eggs, vanilla extract, chopped roasted hazelnuts, and chocolate chips. This easy Banana Bread recipe creates a moist and flavorful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 10 people.

Turkuaz Kitchen Banana Bread Ingredients

Dry Ingredients:

• 1 3/4 cups + 2 tbsp (240g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom (optional)

Wet Ingredients:

• 1/2 cup (130g) softened butter
• 3/4 cup + 2 tbsp (175g) dark brown sugar (add 2 additional tbsp if bananas aren’t overripe)
• 1/4 cup (60g) sour cream
• 2 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cups (3-4 large) mashed ripe bananas

Add-ins:

• 1/2 cup chopped roasted hazelnuts
• 1 cup chocolate chips

For The Top:

• Turbinado sugar
• Chopped hazelnuts

For the Caramel Cream:

• 1 1/2 cups granulated sugar
• 2 cups heavy whipping cream
• 2 tbsp butter
• 1 cup whipped cream

How To Make Turkuaz Kitchen Banana Bread

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and cardamom.
3. Cream Butter and Sugar: In a large mixing bowl, use a spatula or an electric mixer to cream together the softened butter and dark brown sugar until light and fluffy.
4. Add Wet Ingredients: Add the sour cream, eggs, vanilla extract, and mashed bananas to the butter mixture. Mix until well combined.
5. Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Add Hazelnuts and Chocolate Chips: Gently stir in the chopped roasted hazelnuts and chocolate chips.
7. Prepare the Loaf Pan: Lightly grease a loaf pan and line it with parchment paper. Pour the batter into the prepared pan.
8. Add Topping: Sprinkle turbinado sugar and chopped hazelnuts evenly over the top of the batter.
9. Bake the Banana Bread: Bake for 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean.
10. Cool the Bread: Remove the pan from the oven and place it on a cooling rack for 10 minutes. Then remove the loaf from the pan and let it cool completely.

Caramel Cream Instructions:

1. Melt the Sugar: In a nonstick pan, melt the granulated sugar over medium heat without stirring. Watch carefully until it reaches a caramel color.
2. Add Butter: Once the sugar is completely melted, stir in the butter until fully incorporated.
3. Add Heavy Cream: Turn the heat to low and add the heavy whipping cream. Stir and cook until the mixture comes together as a caramel.
4. Cool the Caramel: Remove from heat and let it cool completely at room temperature. Then place it in the fridge for 10 minutes to ensure it is fully cooled.
5. Whip the Caramel: Use an electric mixer to whip the caramel for 20 to 30 seconds until it is lightened in color and lightly foamed.
6. Add Whipped Cream: Fold in the whipped cream until fully combined. Store in the fridge for up to 4 to 5 days.

Recipe Tips

• Use Very Ripe Bananas: Your bananas should be very soft and almost black. This will make your bread sweet and moist.
• Don’t Mix Too Much: When you mix the dry and wet ingredients, do it gently. Mixing too much can make your bread heavy and not fluffy.
• Line Your Pan: Lightly grease your pan and put parchment paper inside. This helps you take the bread out easily.
• Test with a Toothpick: Check if your bread is done by putting a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready. Start checking at 55 minutes.
• Let It Cool: Wait until the bread is fully cool before cutting it. This makes it taste better and easier to slice.

What To Serve With This Moist Banana Bread

This moist Banana Bread goes well with fresh fruit, yogurt, whipped cream, or vanilla ice cream. It can also be served alongside coffee, tea, hot chocolate, or a fruit smoothie for a delicious dessert.

How To Store Leftover Banana Bread

• Refrigerate: Wrap the banana bread tightly in plastic wrap or aluminum foil and store it in the fridge for up to 5 days.
• Freeze: Wrap the banana bread in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before serving again.

Banana Bread Nutrition Facts

• Calories: 365 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 210mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 5g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Sourdough Bread
• Turkuaz Kitchen Blueberry Muffins
• Turkuaz Kitchen Chocolate Caramel Babka
• Turkuaz Kitchen Chocolate Croissant