Celebrate the Fourth of July with this favorite brunch treat! 

 - Recipes by Chef Steph

INGREDIENTS:

• 1 3/4 cups + 2 tbsp all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 cup softened butter
• 3/4 cup + 2 tbsp dark brown sugar (add 2 additional tbsp if bananas aren’t overripe)
• 1/4 cup sour cream
• 2 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cups (3-4 large) mashed ripe bananas
• 1/2 cup chopped roasted hazelnuts
• 1 cup chocolate chips

For the Top:

• Turbinado sugar
• Chopped Hazelnuts

For the Caramel Cream:

• 1 1/2 cups granulated sugar
• 2 cups heavy whipping cream
• 2 tbsp butter
• 1 cup whipped cream

DIRECTIONS:

1. Preheat the oven to 350F. In a medium bowl, sift the flour and add stir in the baking powder, baking soda, cinnamon, and cardamom.
2. In a large mixing bowl, use a spatula or electric mixer to cream together the butter and sugar. Add the sour cream, eggs, vanilla and mashed bananas and mix well. Fold the dry ingredients into the wet ingredients.
3. Add the roasted hazelnuts and chocolate chips and stir until just combined.
4. Lightly grease a loaf pan and line with parchment paper as in the IG Reel. Pour the batter into the prepared pan.
5. Sprinkle turbinado sugar and hazelnut pieces evenly over the top. Bake for 55 to 65 minutes until golden brown and a toothpick inserted into the middle comes out clean.
6. Remove the oven and place pan on a cooling rack for ten minutes. Remove the loaf from the pan and let cool completely.
7. In a nonstick pan, add the granulated sugar and melt over medium heat without touching it. Watch carefully until the color reaches the caramel color. Once completely melted, stir in the butter until fully melted as well.
8. Add the heavy whipping cream and turn the heat to low. Stir and continue to cook until the mixture comes together as a caramel. Remove from the heat and cool completely at room temperature.
9. Place in the fridge and let cool for 10 minutes to make sure it cooled completely. Remove from the fridge and use an electric mixture to whip the caramel for 20 to 30 seconds until the caramel is just lightened in color and lightly foamed. Fold in the whipped cream until fully combined. Store in the fridge for up to 4 to 5 days.
10. Serve the sliced banana bread with the caramel cream.