I had a bunch of past-their-best bananas and half a jar of salted caramel that needed using up. Put ’em together and what do you get? A pretty damn indulgent take on what’s meant to be a marginally good-for-you take on baked goods. Mission accomplished.
This is the way to pimp your banana bread and the result is super moist, even after a couple of days. If you like banoffee pie, you’ll fall head over heels for this. And if you’re a fan of banana cake and your significant other isn’t, this is a good way to get them on the bandwagon – Alex was not a fan, but this, this he liked. Conclusion: salted caramel makes everything better.
140g caster sugar
140g self-raising flour
2 large eggs
2 bananas, mashed
6 tbsp salted caramel sauce (I like the one Sainsbury’s do)
1 tsp baking powder
Pre-heat your oven to 180C and line a loaf tin with baking paper (these make it sooooo much easier, but bog-standard off-the-roll parchment will do).
Using a stand mixer or a fork, cream the butter and sugar together. When the mixture is light and fluffy, it’s ready for the eggs – one at a time, separated by a spoonful of the flour.
Then, add the rest of the flour, baking powder, bananas and three tbsps of salted caramel sauce.
Scrape the mixture into your loaf tin and bake for 30-35 minutes. While it’s still warm, slather the rest of the caramel sauce over the top and leave it too cool in the tin for 15 minutes or so.
Enjoy it solo with a cup of tea, as dessert with vanilla ice cream or lightly grilled and slathered with butter at breakfast.