You’ll want to make her banana pecan bread with caramelized white chocolate sorghum glaze again and again.

Simply Recipes / Mark Beahm

As a Southern baker, I love recipes that are resourceful.

A slice of warmbanana breadwith a pat of butter is one of my go-to comfort bakes.

Banana Pecan Bread with Caramelized White Chocolate Sorghum Glaze Cut Into Slices With the Cross Section Showcased

Simply Recipes / Mark Beahm

Its definitely a favorite at the bakery.

This recipe is Southern comfort in every bite.

The complex flavor will have you craving just one more slice.

Sliced Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze on a Platter

Simply Recipes / Mark Beahm

Dont be afraid to let it turn golden.

Why Add Sorghum?

It’s like liquid gold that adds a depth of flavor to baked goods.

Pitcher of Caramelized White Chocolate Poured Onto a Loaf of Banana Pecan Bread on a Cooling Rack

Simply Recipes / Mark Beahm

I grew up eating it on biscuits and pancakes and its a childhood good memory that I absolutely love.

More Recipes from Cheryl

What Is Sorghum?

In addition to being sweet, sorghum is lightly grassy, earthy, nutty, and a bit smoky.

White Chocolate on a Parchment Paper Lined Baking Sheet

Simply Recipes / Mark Beahm

Chop and melt the chocolate before mixing up the glaze.

Line a baking sheet with parchment paper.

Spread the white chocolate out evenly on the pan.

Melted White Chocolate Spread Onto the Parchment Paper Lined Baking Tray Using an Offset Spatula

Simply Recipes / Mark Beahm

Place in the oven for 10 minutes, then smooth with a spatula to flatten it out.

After about 40 minutes, the chocolate should be a dark beige color.

Continue to cook until smooth in texture and a caramel color, about 5 more minutes.

Caramelized White Chocolate

Simply Recipes / Mark Beahm

Once it has cooled, chop the chocolate and set aside.

Position a rack in the lower third of the oven and preheat the oven to 350F.

Gently fold the banana mixture into the flour mixture until just incorporated.

Parchment Lined Loaf Pan

Simply Recipes / Mark Beahm

Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula.

With a heatproof spatula or spoon, stir the cream until it is completely incorporated.

Add the last tablespoon of sorghum and the salt, stirring until completely dissolved.

Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze Dry Ingredients Whisked Together

Simply Recipes / Mark Beahm

Pour the hot sorghum over the caramelized white chocolate and whisk until the glaze starts to emulsify.

Add the butter and stir until melted and thoroughly combined.

Set aside to cool slightly before using.

Bowl of Wet Ingredients Whisked Together for Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze Recipe

Simply Recipes / Mark Beahm

Reheat over low heat, stirring before serving.

Pour the barely warm glaze over the cooled bread in an even coating.

Let set for a few minutes before slicing and serving.

Bowl of Banana Pecan Bread Batter With a Spatula

Simply Recipes / Mark Beahm

The unglazed bread will keep at room temperature, tightly wrapped, for up to 4 days.

The glazed bread will keep for 2 days.

you might also freeze the unglazed bread for up to a month.

Banana Pecan Bread Batter in the Parchment Lined Loaf Pan

Simply Recipes / Mark Beahm

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Loaf Pan With Baked Banana Pecan Bread on a Wire Cooling Rack

Simply Recipes / Mark Beahm

Banana Pecan Bread on a Cooling Rack

Simply Recipes / Mark Beahm

Sorghum Heated in a Pot on the Stove

Simply Recipes / Mark Beahm

Cream Mixed Into Heated Sorghum on the Stove

Simply Recipes / Mark Beahm

Hot Sorghum Mixture Stirred Into Caramelized White Chocolate

Simply Recipes / Mark Beahm

Caramelized White Chocolate Sorghum Glaze Poured Onto Banana Pecan Bread on a Wire Cooling Rack With Parchment Paper Under It

Simply Recipes / Mark Beahm

Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze on a Platter

Simply Recipes / Mark Beahm

Elise Bauer with her dad and mom

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