Up your banana bread game with an oozing salted caramel centre
285 grams self raising flour
100 milliliters veg oil
200 grams brown sugar
4 really ripe bananas
85 milliliters buttermilk
100 grams caster sugar
60 milliliters double cream
45 grams butter
Preheat the oven to 180C.
In a bowl mash the ripe bananas with a fork until it is all
squished. Then add in the vegetable oil and stir.
Crack your eggs in to the banana mixture and mix until
the eggs have been incorporated.
Pour in the butter milk and continue to mix with the fork.
Now for the dry ingredients- add in the flour, allspice
brown sugar and the vanilla paste. Fold it all in with a
spatular until it is all incorporated.
Pour the mixture into a lined loaf tin and place in the
preheated oven for 45 mins.
Salted caramel sauce: Pour the caster sugar into a pan
and place on a medium heat. Sprinkle over a good pinch
of sea salt.
Slowly and very occasionally move the sugar around
until it has all caramelized. This should take approx
Once caramelized add in the unsalted butter. As soon
as it has melted add in the cream and stir.
Once it has all melted and turned a nice light brown
colour, take it off the heat and transfer to a heatproof
dish to cool.
With your cooked and cooled banana bread, using a
bread knife, cut a centre in the cake. Make sure to only
cut in half way down and a good inch away from the
outside of the cake, You should be left with a nice
square well/ bath for the sauce to go in to.
Pour in your cooled caramel sauce and place the banana
bread ‘lid’ that you cut out back on top of the bread.
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