As a Southern baker, I love recipes that are resourceful. A slice of warm banana bread with a pat of butter is one of my go-to comfort bakes. It’s definitely a favorite at the bakery.
This recipe is Southern comfort in every bite. The addition of sorghum and pecans adds a homespun flavor that is unmatched and caramelized white chocolate elevates the banana. The complex flavor will have you craving just one more slice.
Caramelizing White Chocolate
Caramelizing the white chocolate deepens the flavor and adds to the warm spices in this recipe. The process takes a bit of extra time, so you may want to make extra to keep on hand to add or drizzle on just about anything. Don’t be afraid to let it turn golden.
Why Add Sorghum?
It’s like liquid gold that adds a depth of flavor to baked goods. I grew up eating it on biscuits and pancakes and it’s a childhood good memory that I absolutely love.
More Recipes from Cheryl
- Blueberry Icebox Pie
- Bourbon Peach Hand Pies
- Raspberry Chess Pie Bars
Make the caramelized white chocolate (optional):
Preheat the oven to 250°F.
Line a baking sheet with parchment paper. Spread the white chocolate out evenly on the pan. Place in the oven for 10 minutes, then smooth with a spatula to flatten it out.
Bake the white chocolate in the oven in 10-minute intervals, stirring and spreading the chocolate each time you check it. After about 40 minutes, the chocolate should be a dark beige color. Continue to cook until smooth in texture and a caramel color, about 5 more minutes.
Once it has cooled, chop the chocolate and set aside.
Preheat the oven and prepare a loaf pan:
Position a rack in the lower third of the oven and preheat the oven to 350°F.
Butter a 9×5-inch loaf pan and line the bottom with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
Combine the dry ingredients:
In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon, and chopped pecans. Set aside.
Combine the wet ingredients:
In a medium bowl, mix the mashed bananas, sour cream, eggs, butter, and vanilla until combined. Gently fold the banana mixture into the flour mixture until just incorporated.
Bake the bread:
Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake until the loaf is golden brown and a cake tester in the center comes out clean, 50 to 60 minutes. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze:
Once the bread has cooled, put the chopped caramelized white chocolate in a heatproof bowl and warm just until melted. Set aside.
Pour 4 tablespoons of the sorghum into a small saucepan and cook over medium heat until it is bubbling throughout, 1 to 2 minutes. Remove the saucepan from the heat and immediately start to slowly pour in the cream—be careful; the hot mixture may bubble and steam. With a heatproof spatula or spoon, stir the cream until it is completely incorporated. Add the last tablespoon of sorghum and the salt, stirring until completely dissolved.
Pour the hot sorghum over the caramelized white chocolate and whisk until the glaze starts to emulsify. Add the butter and stir until melted and thoroughly combined. Set aside to cool slightly before using.
Glaze the bread:
Pour the barely warm glaze over the cooled bread in an even coating. Let set for a few minutes before slicing and serving.
The unglazed bread will keep at room temperature, tightly wrapped, for up to 4 days. The glazed bread will keep for 2 days. You can also freeze the unglazed bread for up to a month.
Love the recipe? Leave us stars and a comment below!
What Is Sorghum?
Sorghum is a genus of grasses, some varieties of which are cultivated as a cereal (also called sorghum) and some of which are used to make the sorghum in this recipe, a sweet syrup. It is largely made in the southern U.S., where it is popular as a topping for biscuits and is sometimes used in baking and other applications.
It is similar to molasses but less intense in color with a more complex flavor, and darker and richer than honey. In addition to being sweet, sorghum is lightly grassy, earthy, nutty, and a bit smoky.
How to Use Extra Glaze
When testing this recipe, we were especially taken with the shiny glaze. We ended up with only using about half to glaze the loaf—luckily, it will keep for a solid week in the fridge and it’s delicious served a number of ways:
- Top slices of the banana bread with extra glaze
- Warm slightly and drizzle on ice cream
- Slather on top of cake or pancakes
- Dunk cookies into the warm glaze
- Use as a fruit dip