Directions

1. 1

   Preheat your oven to 350°F. Grease a standard 9-inch by 5-inch loaf pan thoroughly with butter or cooking spray to prevent sticking.

2. 2

   In a small bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside.

3. 3

   In a large mixing bowl, combine the melted butter, granulated sugar, and packed brown sugar, stirring until the ingredients are well blended and the sugar begins to dissolve.

4. 4

   Beat in the large egg, then add the mashed bananas and vanilla extract. Mix thoroughly until the bananas are fully incorporated and the mixture is smooth.

5. 5

   Add the flour mixture to the banana mixture in three equal portions, alternating with two additions of sour cream. Begin with one-third of the flour mixture, then add half the sour cream, then another third of flour, the remaining sour cream, and finally the last third of flour. Stir gently after each addition, mixing just until combined—do not overmix.

6. 6

   Fold in the chopped pecans with a few gentle strokes of the spoon until evenly distributed throughout the batter.

7. 7

   Pour the batter into the prepared loaf pan and smooth the top evenly. Drop the Vanilla Chai Caramel Sauce in small spoonfuls over the surface of the batter. Using a thin knife, gently swirl the caramel into the batter, being careful to only swirl about halfway down so that swirls of caramel remain visible when sliced.

8. 8

   Bake in the preheated 350°F oven for about 60 minutes, or until the top is golden brown and a wooden toothpick or skewer inserted into the center of the loaf comes out clean with no wet batter clinging to it.

9. 9

   Remove the bread from the oven and let it cool in the pan for 15 minutes. Run a thin knife around all four edges of the loaf to loosen it, then carefully turn the bread out onto a wire rack and allow it to cool completely before slicing and serving.