Name: Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 10
Cuisine: American, Southern
Ingredients: 10 ounces chopped high-quality white chocolate, at least 30% (such as Valrhona or Callebaut); 2 cups (275g) unbleached all-purpose flour; 3/4 cup (160g) packed light brown sugar; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt (preferably Diamond Crystal); 1 teaspoon ground mace; 1/2 teaspoon ground cinnamon; 1 1/4 cups pecans halves, toasted and chopped; 1 1/2 cups well-mashed very ripe bananas (about 3 bananas); 1/4 cup sour cream, at room temperature; 2 large eggs, at room temperature; 6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan; 1 teaspoon pure vanilla extract; 5 tablespoons sorghum syrup , divided; 2/3 cup heavy cream; 1 teaspoon kosher salt (preferably Diamond Crystal); 2 tablespoons unsalted butter, cubed

1 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.

2 Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9x5-inch loaf pan and line the bottom with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

3 In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon, and chopped pecans. Set aside.

4 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.

5 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.

6 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.

7 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!