With my final assignment of the year due, procrastination has reached peak levels. This week, I was led to opening the fridge door and wondering what to bake. With a few bananas getting passed their use-by date and a jar of salted caramel sauce from our recent s’mores adventure, I decided to throw everything together. Salted caramel and Banana Bread was the conclusion.It’s been a while since I’ve made banana bread. We’re trying to increase the fibre in the children’s diets so have so many in the fruit bowl that some are staying near the bottom. On the plus point it makes it much easier to decide what to bake.
Salted caramel was thrown in as a bit of an experiment. As a lesson learned, it’s probably worth melting to a liquid before using. Our loaf was delicious, it seemed like the bottom was a layer of caramel adding lots of flavour. I imagine a thinner liquid may not have sunk, and created a more consistent taste.Fortunately, the children loved it. The sweetness of the caramel definitely brought the sweetness up a level, into the cake category in my eyes. And yes, it’s also absolutely perfect with an afternoon cup of coffee. Not that I’ve been working from home much this week!
And, this is how we did it:
- 150g self raising flour
- 1 tsp baking powder
- 1/2 tsp sale
- 130g unsalted butter
- 139g dark brown sugar
- 2 eggs
- 2 mashed banana
- 2 tbspn salted caramel sauce
- Line a loaf tin.
- Preheat the oven to 180 degrees celsius (350 degrees fahrenheit).
- Mix the flour, baking soda and salt in a bowl.
- Cream the butter and sugar.
- Add the eggs, one at a time, adding some dry mix if needed.
- Mix in the banana.
- Gradually blend in the dry mix.
- Pour the batter into the loaf tin and even with spatula or by tapping the mix on a hard surface.
- Pour over the caramel sauce and swirl in with a knife.
- Bake for 60 mins or until golden brown and clean when a skewer comes out clean.
- Cover with foil if the loaf browns to fast.
- Remove from oven and leave to cool.