Sticky Bun Banana Bread
Using my staple Greek yogurt banana bread recipe, we’re creating incredibly fluffy and moist banana bread with a rich, caramelized sticky topping that you know and love from sticky buns. The two worlds collide in a gooey, crunchy and tender crumb fusion!
I wasn’t sure how this recipe would come out when I was first testing it. Sticky buns are made using a yeast risen dough, and banana bread with a batter. I worried the batter may sink in the caramel sauce, but sure enough it baked perfectly and even slightly bubbled up around the edges of the bread loaf, spreading that gooey goodness!
We’re using my classic banana bread recipe, using real ingredients like real maple syrup, Greek yogurt and melted butter — it creates the most perfect and moist crumb!
Sticky Bun Banana Bread
Ingredients
For the Banana Bread:
- 3 bananas
- 2 eggs
- ⅓ cup real maple syrup
- 5 tbsp melted butter
- 1 tsp vanilla
- ½ cup Greek yogurt
- 1¾ cup all purpose flour
- 1 tsp baking soda
For the Sticky Bun Sauce:
- 5 tbsp butter
- ½ cup brown sugar
- 3 tbsp heavy cream
- 1 cup pecan halves
Instructions
Prepare the Sticky Bun Sauce:
- Have your loaf pan nearby to transfer the sauce into (either 8.5"x 4.5" OR 9" x 5" will work.). Lightly grease with room temperature butter. In a small/ medium saucepan, melt the 5 tbsp butter over medium heat, add and whisk in the brown sugar until combined with the frothy butter.
- Gently stir in the heavy cream and whisk vigorously, until smooth and caramel in color. Bring to a boil over high heat for 1 minute, stirring constantly, remove from heat after 1 minute and transfer to your greased loaf pan. Sprinkle the pecans on top and set aside while you prepare the batter.
For the Banana Bread:
- Mash 3 bananas in a large mixing bowl until smooth. Add 2 eggs, 1 tsp vanilla, 5 tbsp melted butter, ⅓ cup maple syrup & ½ cup yogurt. Whisk to combine.
- Add 1¾ cups of flour & 1 tsp baking soda to the mixture. Stir until flour streaks are just about gone.
- Transfer batter on top of the sticky bun topping in the loaf pan evenly. Be mindful to distribute the batter carefully without mixing the topping. Bake at 350 F for 50-60 mins, until a toothpick inserted comes out with crumbs instead of wet batter.
- Allow loaf to cool for about 5 minutes before carefully flipping upside down to be released from the pan (you may want to cut around the edges of the pan to loosen it). Scrape whatever topping is stuck to the bottom of the pan and arrange on top. Best enjoyed day of baking.
