Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze
As a baker rooted in Southern traditions, I deeply appreciate recipes that make the most of simple, wholesome ingredients. Few treats rival the comforting warmth of freshly baked banana bread, especially when complemented by a rich, buttery glaze. This particular variation, enhanced with toasted pecans and a luxurious sorghum-infused topping, has become a bakery staple, adored for its harmonious blend of flavors.
Ingredients
- For the caramelized white chocolate:
- 10 ounces high-quality white chocolate finely chopped (minimum 30% cocoa butter, such as Valrhona or Callebaut)
- For the bread:
- 1 1/2 cups mashed overripe bananas approximately 3 bananas
- 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 Diamond Crystal preferred
- 1 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups pecan halves toasted and coarsely chopped
- 1/4 cup sour cream at room temperature
- 2 large eggs at room temperature
- 6 tablespoons unsalted butter melted and slightly cooled, plus extra for greasing
- 1 teaspoon pure vanilla extract
- For the glaze:
- 5 tablespoons sorghum syrup divided
- 2/3 cup heavy cream
- 1 teaspoon kosher salt Diamond Crystal preferred
- 2 tablespoons unsalted butter cubed
Instructions
- Preparing the caramelized white chocolate (optional):Preheat the oven to 250°F. Line a baking sheet with parchment paper and evenly spread the chopped white chocolate across the surface. Bake for 10 minutes, then stir with a spatula to maintain even consistency. Continue baking in 10-minute intervals, stirring thoroughly each time, until the chocolate develops a rich caramel hue and a smooth texture—this should take approximately 40–45 minutes. Once caramelized, allow it to cool before chopping into smaller pieces.
- Preheating the oven and preparing the loaf pan:Adjust the oven rack to the lower third and set the temperature to 350°F. Grease a 9x5-inch loaf pan with butter, then line the base with parchment paper, ensuring the ends extend beyond two opposite edges for easy removal.
- Mixing the dry ingredients:In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, mace, cinnamon, and toasted pecans until well combined. Set aside.
- Blending the wet ingredients:In a separate bowl, combine the mashed bananas, sour cream, eggs, melted butter, and vanilla extract. Stir until the mixture is cohesive. Gradually incorporate the banana mixture into the dry ingredients, folding gently until just combined.
- Baking the bread:Transfer the batter into the prepared loaf pan, spreading it evenly. Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean. Allow the bread to rest in the pan for 5 to 10 minutes before transferring it to a wire rack to cool completely.
- Preparing the glaze:Place the chopped caramelized white chocolate in a heatproof bowl and gently warm until fully melted. In a small saucepan, heat 4 tablespoons of sorghum syrup over medium heat until it begins to bubble, approximately 1 to 2 minutes. Remove from heat and cautiously pour in the heavy cream—expect bubbling and steam. Stir continuously until fully blended. Mix in the remaining tablespoon of sorghum syrup and salt, ensuring complete dissolution.
- Gradually pour the hot sorghum mixture over the melted white chocolate, whisking to create a smooth glaze. Add the cubed butter and stir until fully incorporated. Let the glaze cool slightly before using.
- Glazing the bread:Pour the slightly warm glaze evenly over the cooled banana bread, allowing it to set before slicing and serving.
- Storage:Unadorned banana bread can be stored at room temperature in an airtight container for up to four days. Once glazed, consume within two days for optimal freshness. The unglazed loaf may also be frozen for up to one month.
Notes
If making caramelized white chocolate from scratch is not preferred, an alternative is to purchase pre-made versions such as Valrhona Blond Dulcey 35%. Simply chop and melt before incorporating it into the glaze.