Whole Wheat Banana Bread


  • 2 cups of white whole wheat flour
  • One teaspoon of baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • Two eggs
  • 1 1/3 cups of mashed very ripe banana


  • 1/2 cup packed brown sugar
  • Three tablespoons of heavy whipping cream
  • Two tablespoons of butter 
  • One tablespoon of honey
  • 1/2 cup chopped toasted pecans


  • Heat oven to 325°F. Line bottom of 9×5-inch loaf pan with parchment paper. Stir flour, baking soda, baking powder, and salt with a whisk in a medium bowl.
  • In a large bowl, beat 1/2 cup butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer for 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 the flour mixture until it becomes moistened. 
  • Then pour batter into pan.
  • Bake for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. 
  • Cool in pan cooling rack for 10 minutes.
  • Then loosen sides of loaf from pan; remove from pan and place on a cooling rack. 
  • Cool completely before applying glaze
  • Meanwhile, in a 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, frequently stirring, until the sugar has melted. Boil without stirring for 45 to 60 seconds or until thickened. Pour into a small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over the top of cooled bread; sprinkle 1/2 cup chopped pecans over caramel. Let stand until set.

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