Original video by @feelgoodfoodie — all credit to the creator.
Upside-Down Honey Walnut Banana Bread
Classic banana bread baked over a buttery honey-walnut layer that caramelizes into a crunchy, syrupy crust once inverted. Moist Greek yogurt crumb underneath, sticky candied nuts on top.
Ingredients
Honey-Walnut Topping
- 4 tablespoonsunsalted butter · melted
- 1/4 cuplight brown sugar · packed
- 2 tablespoonshoney
- 1/8 teaspoonfine sea salt
- 1 cupwalnuts · roughly chopped
Banana Bread
- 3medium bananas · very ripe
- 1 cupgranulated sugar
- 8 tablespoonsunsalted butter · melted
- 2large eggs
- 2 teaspoonsvanilla extract
- 1/2 cupwhole-milk plain Greek yogurt
- 1 teaspoonbaking soda
- 3/4 teaspoonfine sea salt
- 1/2 teaspoonground cinnamon
- 1 3/4 cupsall-purpose flour
Steps
- 1
Preheat the oven to 350°F. Line a loaf pan and a sheet pan with foil or parchment paper.
- 2
In a small bowl, stir together the melted butter, walnuts, brown sugar, honey, and salt.
- 3
Evenly spread the walnut mixture over the bottom of the prepared loaf pan and set aside.
- 4
In a medium bowl, use a fork to mash the bananas until smooth and creamy.
- 5
Add the sugar, melted butter, eggs, and vanilla, and whisk until well combined.
- 6
Add the yogurt, baking soda, salt, and cinnamon, and whisk again to combine.
- 7
Gradually add the flour and stir just until the batter reaches a smooth texture.
- 8
Pour the banana bread batter over the walnut topping, then set the loaf pan on top of the lined sheet pan to catch any drips.
- 9
Bake until a toothpick inserted into the center comes out clean, about 1 hour, tenting the bread with foil if it browns too quickly.
- 10
Let the bread cool, then invert it onto a plate and let cool completely before slicing and serving.
Creator's notes
Recipe excerpted from the Food Dolls cookbook, available everywhere books are sold.
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