Banana Pecan Bread With Caramelized White Chocolate Sorghum Glaze Recipe

Ingredients

• 10 ounces chopped high-quality white chocolate, at least 30% (such as Valrhona or Callebaut)
• 2 cups (275g) unbleached all-purpose flour
• 3/4 cup (160g) packed light brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt (preferably Diamond Crystal)
• 1 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups pecans halves, toasted and chopped
• 1 1/2 cups well-mashed very ripe bananas (about 3 bananas)
• 1/4 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
• 1 teaspoon pure vanilla extract
• 5 tablespoons sorghum syrup , divided
• 2/3 cup heavy cream
• 1 teaspoon kosher salt (preferably Diamond Crystal)
• 2 tablespoons unsalted butter, cubed