John Toode’s caramel banana bread
It was the most-baked item of our first national lockdown, and according to Google Trends, searches for banana bread recipes are reaching levels not seen since mid- July.
John’s in the kitchen kicking off the full week of lockdown 2 with an upgraded, easy to make banoffee bread. YUM!
1/2 tsp salt crystal
4 medium, very ripe banana
120g butter or margarine
90g soft brown sugar
90g castor sugar
240g self-raising flour
40g whole meal flour
1 tsp honey
1 tsp cinnamon
50g chopped walnuts
1 tbsp maple syrup
To serve with butter, custard or cream
Preheat the oven to 160°C. Grease a 2lb loaf tin and line the bottom of the tin with greaseproof paper.
Peel the two bananas and split them down the middle length wise.
Spoon half the contents of the tin of caramel into the cake tin and sprinkle with salt. Lay the cut bananas cut side down into the base as possible meanwhile make the cake.
Mash the ripe bananas well with a fork
In a separate bowl, cream the butter and sugar together and then mix in the eggs. Add the mashed bananas and combined.
Mix in the flour and cinnamon, then stir in honey, walnuts and maple syrup scrape into the lined loaf tin and bake for 45 minutes. Then lower the oven temperature to 140°C and cook for a further 10 minutes.
Leave to cool little before turning out onto a large plate. Eat hot with butter, custard, cream, or by itself.