White Chocolate Walnut Banana Bread with Ice Cream & Caramel Sauce

1¼ cups granulated sugar

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

½ cup butter, softened

¾ cup whole milk

2 eggs

1 teaspoon vanilla extract

1½ cups very ripe bananas, mashed

1 cup toasted walnuts

1 cup white chocolate chips

1 teaspoon ground cinnamon

2 tablespoons Sugar in the Raw

Vegetable spray

Garnishes

Vanilla ice cream

2 cups whipped cream

Caramel sauce

1 cup dark chocolate, shaved

Fresh mint sprigs

Heat oven to 350 degrees. Coat two loaf pans with vegetable spray and dust with flour, removing and discarding any excess flour. Set aside.

In a large bowl, mix together granulated sugar, flour, baking powder, baking soda and salt.

In a separate bowl, mix together softened butter, whole milk, eggs, vanilla extract, bananas, walnuts, white chocolate chips and cinnamon. Mix until just combined; do not overmix.

Fold the wet and dry mixtures together until just combined. Evenly divide the batter between the two loaf pans. Sprinkle 1 tablespoon Sugar in the Raw evenly over each pan. Bake about 30-45 minutes until loaves are golden brown. Check for doneness by inserting a toothpick in the center of the loaves. If the toothpick comes out dry, the loaves are done.

Remove loaves from oven and allow to cool on cooling racks. When completely cooled, remove loaves from pans and slice to preferred thickness.

To serve: Place 2 slices on a plate and garnish with one scoop of vanilla ice cream a dollop of whipped cream, some caramel sauce, shaved chocolate and a sprig of fresh mint.

Serves 16.

Chef Robert Kabakoff, The White Chocolate Grill, Naperville