Breakfast & Brunchcountryliving
Griddled Banana Bread with Sorghum Syrup
A popular item at the Highlander Mountain House in Highlands, North Carolina, this griddled banana bread pairs perfectly with a drizzle of sorghum syrup.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350°F. Lightly grease a 9-by-5-inch loaf pan. Whisk together flour, kosher salt, and cinnamon in a bowl.
2
Beat butter and sugar with an electric mixer on medium speed until smooth, 1 to ⏱️ 2 minutes. Add eggs, 1 at a time, beating until incorporated after each addition. Beat in yogurt, bananas, and vanilla. Reduce mixer speed to low and gradually beat in flour mixture just until incorporated; transfer to prepared pan.
large eggs, at room temperature2
3
Bake until a toothpick inserted in center comes out clean, 60 to ⏱️ 65 minutes. Cool in pan on a wire rack. Once cool, cut into 16 (1/2-inch-thick) slices.
4
Melt desired amount of butter in a large nonstick skillet over medium heat. Add bread, in batches, adding more butter if necessary, and cook, turning once, until golden brown, 2 to ⏱️ 3 minutes. Serve topped with sorghum syrup and sea salt.
large, very ripe bananas, mashed3
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