The Alna Store’s Caramelized Sourdough Banana Bread

Ingredients

3 medium (442g) peeled over-ripe bananas
2 tablespoons (1 ounce) espresso or strong coffee
3/4 cup (150g) granulated sugar

Instructions

Grease a 8 1/2- by 4 1/2-inch bread pan with a thin coating of olive oil and line it with parchment paper.

First, make the caramel: Blend the bananas with the espresso to make a puree. Set aside at room temperature.

Set a large (4- to 5-quart) stainless steel or enameled saucepan over high heat. Once hot, add 3 tablespoons of sugar. Once the sugar starts to caramelize, stir in another tablespoon of sugar, allowing it to melt. Continue to add these small amounts of sugar until everything is caramelized. Slowly and very carefully whisk in 1/3 cup of the puree. It will bubble up and steam, so be cautious. Continue whisking in small amounts. If you feel the sugar begin to seize, give it a few moments for the sugar to melt back into itself and give it a few stirs. Once it’s bubbling again, go back to adding a bit more puree.

Set the caramel aside to cool. Preheat your oven to 350℉ and set a rack to the middle position.