Banana, Salted Caramel and Walnut

June 10, 2018

Banana, Salted Caramel and Walnut

This Banoffee inspired loaf is an invention of my own I thought of whilst at work. For ages, I have really wanted to try making my own sauce and salted caramel is one of my favourites so I was trying to think of a loaf that went with salted caramel. I did not know if banana loaf with a salted caramel drizzle would work but I gave it a go and it was surprisingly delicious.

Thanks to Mum for the decoration.

I have to admit that my attempt at banana chips was nothing short of awful. But as I said in a previous post, not everything I try is going to turn out perfect, let alone edible!!

☆- Prep Time: 30 minutes.
- Cooking Time: 30-40 minutes.
- Easiness: Medium.

Ingredients:

140g unsalted butter.
140g caster sugar.
2 eggs.
1 teaspoon baking powder.
140g self raising flour.
2 very ripe bananas (mashed.)
300ml double cream.
175g light brown soft sugar.
50g butter
half teaspoon of salt.
handful of walnuts, chopped.

Method:

The Loaf:

Preheat the oven to 180° and grease a loaf tin.
Cream the butter and sugar until light and fluffy.
Then slowly add in the eggs and flour alternatively.
Fold in the baking powder and the mashed bananas.
Pour into the loaf tin and place in the oven for 30 minutes. Mine needed an extra 10 minutes but all ovens are different so it's better to be safe than sorry! Test it is ready using a skewer.
Leave the cake to cool slightly.

The Caramel Sauce:

Pour the double cream, butter, salt and brown soft sugar into a sauce pan and place on a low heat.
Using a whisk, stir gently until all the sugar has dissolved.
Turn up the heat and let it bubble for 2-3 minutes then remove from the heat.
Once the loaf and sauce are partially cooled, pierce the loaf several times and pour a generous amount of sauce over the loaf to let it soak through.
Sprinkle the chopped walnuts over the top of the loaf.

I attempted banana chips twice but they seemed to explode in the oven each time. Two came out okay, but not anywhere near dry so I placed them on the top for decoration.

This loaf was so moist and full of flavour. It went down a treat at home and I would definitely make this loaf again. I also had lots of the sauce leftover so I poured it into jars and we are using it as sauce with ice cream. They will last up to 2 weeks in the fridge.

I tried to take as many photos as I could outside as the garden is looking really summery and colourful just now! I hope you enjoyed this recipe and if you attempt it, I hope you think its worth it!