Upside Down Walnut Honey Banana Bread by @feelgoodfoodie

1h20
Medium

10 servings

🧈

57 g

Unsalted Butter

🍬

55 g

Light Brown Sugar

🍯

42 g

Honey

🧂

0.75 g

Fine Sea Salt

🌰

100 g

Walnuts

🍌

350 g

Bananas

🍚

200 g

Granulated Sugar

🧈

8 tbsp

Unsalted Butter

🥚

100 g

Eggs

🌼

10 ml

Vanilla Extract

🥣

0.5 cup

Greek Yogurt

🧂

5 g

Baking Soda

🧂

0.75 tsp

Fine Sea Salt

🟤

1.3 g

Ground Cinnamon

🌾

220 g

All-purpose Flour

Preparation Steps

  1. Step 1/13

    Preheat the oven to 350°F (175°C). Line the loaf pan and rimmed sheet pan with parchment paper or foil.

    🍞9 x 5-inch loaf pan
    🍪rimmed sheet pan

  2. Step 2/13

    Stir 4 tablespoons melted unsalted butter with the light brown sugar in the small mixing bowl.

    unsalted butter
    light brown sugar
    🥣small mixing bowl
    🥄rubber spatula
    🥄measuring spoons
    🥛measuring cups

  3. Step 3/13

    Mix in the honey, 1/8 teaspoon fine sea salt, and chopped walnuts until evenly coated.

    honey
    fine sea salt
    walnuts
    🥣small mixing bowl
    🥄rubber spatula
    🥄measuring spoons
    🥛measuring cups

  4. Step 4/13

    Spread the honey-walnut mixture evenly over the bottom of the prepared loaf pan. Set the pan aside.

    unsalted butter
    light brown sugar
    honey
    fine sea salt
    walnuts
    🍞9 x 5-inch loaf pan
    🥄rubber spatula

  5. Step 5/13

    Mash the 3 very ripe medium bananas in the medium mixing bowl with a fork until smooth and creamy.

    very ripe medium bananas
    🥣medium mixing bowl
    🍴fork

  6. Step 6/13

    Add the granulated sugar, 8 tablespoons melted unsalted butter, large eggs, and vanilla extract. Whisk until well combined.

    granulated sugar
    unsalted butter
    large eggs
    vanilla extract
    🥣medium mixing bowl
    🥄whisk
    🥛measuring cups
    🥄measuring spoons

  7. Step 7/13

    Add the Greek yogurt, baking soda, 3/4 teaspoon fine sea salt, and ground cinnamon. Whisk until the batter is uniform.

    whole-milk plain Greek yogurt
    baking soda
    fine sea salt
    ground cinnamon
    🥣medium mixing bowl
    🥄whisk
    🥛measuring cups
    🥄measuring spoons

  8. Step 8/13

    Gradually add the all-purpose flour to the wet mixture. Fold only until a smooth batter forms and no dry flour remains.

    all-purpose flour
    🥣medium mixing bowl
    🥄rubber spatula
    🥛measuring cups

  9. Step 9/13

    Pour the banana bread batter over the walnut topping in the loaf pan. Place the loaf pan on the lined rimmed sheet pan.

    unsalted butter
    light brown sugar
    honey
    fine sea salt
    walnuts
    very ripe medium bananas
    granulated sugar
    large eggs
    vanilla extract
    whole-milk plain Greek yogurt
    baking soda
    ground cinnamon
    all-purpose flour
    🍞9 x 5-inch loaf pan
    🍪rimmed sheet pan
    🥄rubber spatula

  10. Step 10/13

    Bake for about 60 minutes at 350°F (175°C). Tent the bread loosely with foil if the top browns too quickly.

    🍞9 x 5-inch loaf pan
    🍪rimmed sheet pan

  11. Step 11/13

    Insert a toothpick into the center of the bread to test doneness. Remove the pan when the toothpick comes out clean.

    📍toothpick
    🍞9 x 5-inch loaf pan
    🍪rimmed sheet pan

  12. Step 12/13

    Cool the bread in the loaf pan for about 15 minutes. Invert it carefully onto a serving plate.

    🍞9 x 5-inch loaf pan
    🍽️serving plate

  13. Step 13/13

    Allow the inverted banana bread to cool completely. Slice and serve with the caramelized walnut topping facing up.

    🍽️serving plate

Composition

Ingredients

Types

Dairy, Sweeteners, Seasonings, Nuts, Flavorings, Leavening agents, Spices, Grains, Baking

Ingredients

Unsalted butter, Light brown sugar, Honey, Fine sea salt, Walnuts, Bananas, Granulated sugar, Eggs, Vanilla extract, Greek yogurt, Baking soda, Ground cinnamon, All-purpose flour

Allergens

Milk, Tree nuts, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 59g, Total fat: 20g, Saturated fat: 7g, Fiber: 3g, Total sugars: 38g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 1.7mg, Potassium: 310mg, Sodium: 300mg, Magnesium: 45mg

Vitamins

Vitamin A: 95mcg, Vitamin B6: 0.25mg, Vitamin C: 3mg, Vitamin E: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

9 x 5-inch loaf pan, rimmed sheet pan, small mixing bowl, medium mixing bowl, fork, whisk, rubber spatula, measuring cups, measuring spoons, toothpick, serving plate

Appliances

oven

Type

Type

Type Of Dish

Quick bread, Cake, Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Holiday baking, Potluck, Dessert

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Tender, Soft, Crunchy, Syrupy, Caramelized

Flavors

Sweet, Honeyed, Nutty, Buttery, Banana, Cinnamon, Caramel-like, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Allow bread to cool completely before storing), fridge : 7 days (Store in an airtight container,Separate slices with parchment paper if stacking,Bring to room temperature or warm briefly before serving), freezer : 90 days (Wrap individual slices tightly in plastic wrap,Place wrapped slices in a freezer-safe bag or container,Thaw at room temperature before serving)