Best Griddled Banana Bread with Sorghum Syrup Recipe - countryliving.com

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Becky Luigart-Stayner

A popular item at the Blue Ridge bed and breakfast Highlander Mountain House in Highlands, North Carolina, this griddled banana bread pairs perfectly with a generous drizzle of syrup, and a dash of flaky sea salt.

Yields: 8 servings

Prep Time: 0 hours 20 mins

Total Time: 2 hours 0 mins

Cooking spray

2 c.

self-rising flour, spooned and leveled

1/4 tsp.

kosher salt

1/2 tsp.

ground cinnamon

1/2 c.

(1 stick) unsalted butter, at room temperature, plus more for browning and serving

3/4 c.

packed light brown sugar

2

large eggs, at room temperature

1/3 c.

plain Greek yogurt

3

large, very ripe bananas, mashed

1 tsp.

pure vanilla extract

Sorghum syrup and flaky sea salt (such as Maldon), for serving

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. 
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.

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