Ingredients
2
cups white whole wheat flour
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter, softened
1/2
cup granulated sugar
1/2
cup packed brown sugar
2
eggs
1 1/3
cups mashed very ripe bananas (3 medium)
1/2
cup chopped pecans, toasted*
1/2
cup packed brown sugar
3
tablespoons heavy whipping cream
2
tablespoons butter, cut up
1
tablespoon light corn syrup
1/2
cup chopped pecans, toasted*
Preparation
Heat oven to 325°F. Spray bottom of 9x5-inch loaf pan with cooking spray. In medium bowl, stir flour, baking soda, baking powder and salt with whisk.
In large bowl, beat 1/2 cup butter, granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in flour mixture just until moistened. Stir in 1/2 cup pecans. Spoon into pan.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan cooling rack 10 minutes.
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
Meanwhile, in 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, stirring frequently, until sugar has melted. Boil, without stirring, 45 to 60 seconds or until thickened. Pour into small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over top of cooled bread; sprinkle 1/2 cup chopped pecans over caramel. Let stand until set.
