Salted caramel banana bread

    (26)
    1 hour 20 min

    A rich banana bread is topped with a salted caramel glaze. This loaf cake definitely tastes best served warm as a dessert.


    3 people made this

    Ingredients
    Serves: 12 

    • Banana bread
    • 250g plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon coarse sea salt
    • 110g unsalted butter, softened
    • 220g soft light brown sugar
    • 2 eggs
    • 3 ripe bananas, mashed
    • 1 tablespoon vanilla extract
    • Glaze
    • 55g soft light brown sugar
    • 2 tablespoons unsalted butter
    • 2 tablespoons double cream
    • 40g icing sugar
    • 1/4 teaspoon coarse sea salt

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:20min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm x 13cm loaf tin.
    2. Whisk flour, baking powder and 1/2 teaspoon salt together in a bowl.
    3. Beat 110g butter and 220g brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour mixture into prepared tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 45 to 55 minutes. Cool in the tin for 20 minutes. Run knife around edges of loaf cake and transfer to a cooling rack.
    5. Heat 55g brown sugar and 2 tablespoons unsalted butter in a saucepan over medium heat; bring to the boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 40g icing sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over warm loaf, slice and serve.

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (19)

    0

    yum !!  -  05 Apr 2018

    by
    11

    This was Delicious! Very moist and loved the contrast of the salty and sweet. The only thing was with the glaze, getting the brown sugar to dissolve, I couldn't get it to dissolved until I added the cream. Then it did almost immediately. It was a fairly easy recipe. I did need to bake it 55 minutes. We cut into it immediately after I transferred it from the pan to a platter and poured on the glaze. Yumminess!!  -  27 Aug 2014  (Review from Allrecipes US | Canada)

    by
    7

    Absolutely incredible! Ended up pulling it from the oven after 45 minutes exactly and it was perfectly fluffy  -  28 Jul 2014  (Review from Allrecipes US | Canada)

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