Anyone who makes banana bread should cover it with Salted Caramel, you need to do it, I beg you make this sticky fingered bread to find out why I want you to make it so badly. It’s the devil of all banana breads. It’s not your average one slice will suffice banana bread oh no! I’m talking about omg I need more than once slice banana bread because one just simply isn’t enough.
It’s a bad bread but devilishly delicious in all aspects. Want to take a look inside this luscious loaf? Here we go!
Obviously I’m going to start with the banana’s. These banana’s haven’t simply been mashed down with a form these little beauties have been sliced up and fried in a saucepan alongside some butter, brown sugar and cinnamon. Fry them until there nice and soft and you have a caramelised cinnamon buttery sauce, let them cool then you can mash them down. Frying the banana’s bring out their flavour even more! These are good on their own straight from the pan or maybe even spooned over some piping hot pancakes, anyway enough of that, back to the bread. I used three good size banana’s instead of the suggested four but I didn’t notice the missing one.
Then if that’s not enough once you’ve fried your banana’s you then stir in the salted caramel! Try to resist the urge to taste this, it’ll be worth it when you try this bread. You’ll want every little speck of this sauce going into your luscious loaf.
There’s texture in the bread and on top too. Honey roasted cashews, I love these plainly on their own and eat them by the handful. They add a nice toasty crunch to bread and I sprinkled them on top then poured some salted caramel on top and my oh my they sure are sweet and sticky once slicked in the heavenly gloss.
Sometimes I like my banana bread to have a crunchy, crisp exterior examples of this are my Bountiful Choc Chip Bread with a Hint of Banana and Banana Bread with Milk Chocolate Chunks but this time I wanted something soft, tender and supple for the texture of my bread.
I used Nigella Lawson’s recipe for this bread, changing quite a lot of things along the way. This recipe is a great one to base any banana bread on. It’s full of moisture and rather sticky to the touch which I just love. You can wrap it up in some foil and it will last for days to be nibbled upon.
It’s a very quick stir by hand recipe which are great to have in your repertoire when your short of time. I took this to my parent’s house when we visited them last weekend and it was baked, cooled, glazed and packed up ready to go within 4 hours. Perfect for those of us with a hectic schedule.
Prepare your banana’s first then while those are cooling you can get on with the bread. Simply sift together the dry ingredients then melt some butter, stir in the sugar, add your eggs then stir in your caramelized bananas. Add your dry ingredients and the nuts then your all good to go. Scrape into your cake tin and bake away. When cool add your crushed honey roasted cashews on top then drizzle over your heavenly salted caramel.
This is the second recipe in my salted caramel series. My first was these addictive Mars Bar Stuffed Salted Caramel Blondies. The jar of salted caramel sauce you used will be used for these too. The sauce will last for three weeks stored in a sterilized jar, just make sure you give it a good stir each time you use it.
So I shall repeat, best banana bread ever! If you don’t believe me try for yourself. Oh so good!!
Yields – One 2lb loaf cake
- 3 large bananas
- 1 tablespoon Unsalted butter, melted
- 1 tablespoon Light brown muscovado sugar
- 1/4 teaspoon Vietnamese cinnamon
- 3 1/2 tablespoons Salted Caramel Sauce (2 tablespoons for the banana’s and the rest for the topping
- 175 grams (1 1/3 cups) Plain flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Bicarbonate of soda
- Big pinch of Maldon sea salt
- 125 grams (1 stick + 1 tablespoon) Unsalted butter, melted
- 150 grams (3/4 cup) Caster sugar
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 60 grams (2 ounces) Honey roasted cashews, roughly chopped (30 grams (1 ounce) for the batter and the rest for the topping)
- Pre-heat the oven to 190C,170C(fan),350F and spray a 2lb loaf tin with cake release spray and line with parchment paper. Set aside.
- Slice up the banana’s and add them to a frying pan along with 1 tablespoon of butter and brown sugar. Add the cinnamon and let them sizzle away until golden and you have gathered a sauce. Remove the heat and stir in the salted caramel.
- In a medium size bowl combine the flour, baking powder, bicarbonate of soda and the salt and stir to combine. Set aside.
- In a large bowl mix together the melted butter and caster sugar. Add the eggs one at time (I like to crack mine into a bowl before adding to my mixture just in case I get a bad one) stirring between each addition. Add the vanilla extract then the sweetened banana mixture and mix thoroughly.
- Add the flour mixture and the cashews and mix until no flour remains. Scrape into your loaf tin and bake for 35-45 minutes or until a cake tester inserted into the centre comes out clean.
- Leave the cake in the tin on a wire rack for 20 minutes then transfer to the wire rack to cool completely. If you want it cool quickly pop it in the fridge for a little while.
- Sprinkle the rest of your honey roasted cashews down the middle of the cake then drizzle over 1 1/2 tablespoons of salted caramel sauce.
* Recipe slightly adapted from How To Be A Domestic Goddess – Nigella Lawson
* This cake will last for around 5 days kept in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.
* The recipe for the salted caramel sauce can be found here