Banana Caramel Cashew Bread

This cold and snowy Sunday afternoon was the ideal time to spend making some Christmas treats.  One of my favorites, Banana Caramel Cashew Bread, is a moist and sweet treat with the just the right amount nutty saltiness from plump cashews.  

Banana Caramel Cashew Bread (makes 3 mini loaves)
3/4 cups sugar

1/2 stick butter, softened

1 egg
3 very ripe bananas, mashed
1/4 cup sour cream
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda

1 teaspoon salt

1/2 cup cashews, chopped
1/2 cup caramel bits 

Heat oven to 350 degrees with rack in the lowest position.  Grease mini loaf pans with butter.  Mix sugar and butter in a large bowl.  Stir in egg and mix until very well blended.  Add bananas, sour cream and vanilla and beat until smooth.  Stir in flour, baking soda and salt until just combined, being sure not to over mix or bread will toughen. Stir in nuts and caramel pieces.  Divide batter among 3 pans and bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.  Cool 10 minutes.  Loosen bread from sides of the pan, remove from pan and cool bread on wire racks.  Once cool, wrap tightly and store at room temperature for up to 4 days, refrigerate for up to 10 days or freeze for up to 1 month.