I’m getting a visitor this weekend!
One of my best friends is coming to stay with me tomorrow. I asked him what he wanted me to bake him and he requested salted caramel. I was pondering what sort of salted caramel thing to make, when I saw two extremely ripe bananas in my fridge. This reminded me of the 17 other extremely ripe bananas I had in my freezer. Oops.
I thought salted caramel banana bread sounded like a delicious idea, and came across this recipe from Two Peas and Their Pod. I made a few tweaks (largely based on laziness). It turned out quite well, but it wasn’t spectacular. I would probably add a crumble of some kind next time, or maybe some chocolate chips. Salted caramel chocolate banana bread? That sounds like a winner.
SALTED CARAMEL SAUCE
- 50 g (¼ cup) granulated sugar
- 1 tbsp. water
- 60 g whipping cream
- 42 g (3 tbsp) unsalted butter
- ½ tsp. salt
- Put the sugar and water in a saucepan on medium heat. Without stirring, swirl the pot around until the sugar dissolves.
- The mixture will go clear and bubbly, and then light amber, and then a deep amber. As soon as it goes deep amber, take it off the heat and add cream in a very slow stream while whisking rapidly.
- Mix in the butter and salt, and set aside.
Note: If you haven’t made caramel before, check this out
- 220g (2 cups) cake flour*
- 1 tsp. baking soda
- ½ tsp. salt
- 4 ripe bananas
- 114 g (½ cup) unsalted butter, melted
- ¾ cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 80 g (1/3 cup) almond milk/ regular milk
- ¼ cup salted caramel sauce
- Line a loaf pan with parchment paper, and pre-heat oven to 350 F
- Sift together flour, baking soda, and salt into a bowl. Set aside.
- In the bowl of a stand mixer, mash the bananas.
- Put bowl into stand mixer, and mix in butter, sugar, eggs, and vanilla.
- Alternate adding the flour mixture and milk (3 batches of dry and 2 of wet), starting and ending with the flour mixture. Don’t overmix.
- Pour the batter into a loaf pan.
- Add the salted caramel sauce and use a knife to ribbon it in.
- Bake for 45 – 60 minutes. A toothpick should come out clean.