Caramelized Banana Walnut Brown-Sugar Loaf

Melt 2 tbsp butter in a small skillet over medium heat. Add 3 tbsp brown sugar and stir until dissolved and beginning to bubble, about 2 minutes.

Slice the 2 medium bananas lengthwise and lay them cut-side down into the caramel. Cook undisturbed for 3–4 minutes until the bottoms are deep golden and the caramel is fragrant. Set aside to cool slightly.

Preheat your oven to 175°C (350°F). Grease a standard loaf pan and line with parchment for easy release.

Whisk together all-purpose-flour, baking-soda, salt, and a pinch of cinnamon in a large bowl. Set aside.

In a stand mixer fitted with the paddle, cream the room-temperature butter with 0.75 cup brown sugar on medium-high for 4 minutes until light and fluffy — Helena says this is where the tenderness begins.

Add the egg and beat for another 2 minutes. Scrape down the sides. Pour in the 1 cup mashed banana and mix until just combined.

Fold in the flour mixture in three additions, scraping the bowl between each, until no dry flour remains.

Pour half the batter into the prepared pan. Arrange the caramelized banana slices on top, caramel-side up. Scatter half the toasted walnuts over the bananas.

Cover with the remaining batter and smooth the top with an offset spatula. Scatter the remaining walnuts across the surface, pressing them in gently.

Bake for 50–55 minutes, until a skewer inserted in the center comes out with just a few moist crumbs — not wet batter. If the top browns too quickly, tent loosely with foil at the 35-minute mark.

Cool in the pan for 10 minutes, then lift out onto a rack. Let cool at least 20 minutes before slicing — the caramelized top will set as it rests.