1½ cups flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup mashed ripe bananas
½ cup jarred caramel ice cream topping
2 eggs
⅓ cup canola oil
½ cup chopped hazelnuts
Caramel Icing:
½ cup powdered sugar
2 tbsp jarred caramel ice cream topping
Directions:
For the Banana Bread: Preheat oven to 350̊F. Coat 4 (5x3 inch) loaf pans with nonstick cooking spray. In a large bowl combine flour, sugar, baking powder, salt and baking soda.
In a medium bowl whisk together bananas, ½ cup caramel topping, eggs and oil. Add to dry ingredients, mixing just until combined, fold in hazelnuts. Pour evenly into loaf pans.
Place pans in oven. Bake 25 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Remove from oven and let cool in pans 10 minutes. Remove bread from pans and let cool completely on a wire rack.
For the Caramel Icing: In a small bowl combine powdered sugar and 2 tbsp caramel topping; stir until smooth. Drizzle over banana bread just before serving.
Prep time: 15 minutes
Cook time: 25 minutes + cooling time
Serves 16
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