Banana Bread With Caramel Drizzle

Moist, soft and exquisitely tender banana bread accented with rich caramel drizzle. In this recipe, the subtle flavor of banana pairs beautifully with the sweetness of caramel. Also, making caramel is not as daunting as it seems. Once made, it can be refrigerated for up to 2 weeks. But if you want a quick recipe, then omit the caramel and enjoy the bread as it is. The beauty of this banana bread is that it is flavourful, light and very easy to make. There are a few points that must be kept in mind for the best result.

How to make super soft banana bread

  • All ingredients must be at room temperature.
  • Sift the dry ingredients at least 3 times to incorporate air into the mixture.
  • Use granulated sugar as the big granules of granulated sugar traps air and results in a softer cake.
  • For cake flour remove 16g all-purpose flour from 120g flour and add 16g corn flour or remove 2 tbsp all-purpose flour from 1 cup of flour and add 2 tbsp of corn flour.
  • Do not fill the tin more than three forth with the cake batter.
  • Bananas should be very ripe to impart maximum flavour.

Banana Bread With Caramel Drizzle

Yield: one 9×5 inch loaf

INGREDIENTS

Banana Bread
120g cake flour
150g very ripe bananas, mashed
30g milk
60g eggs, room temperature
1 tsp vanilla extract
100g granulated sugar
2g baking soda
3g baking powder
85g unsalted butter, room temperature
2g salt
nuts and seeds like almonds, walnuts, sunflower seeds, chia seeds for sprinkling on top

Caramel
110g granulated sugar
25g water
50g butter, cubed
75ml, heavy cream
pinch of salt

INSTRUCTIONS
  1. Preheat oven to 180°C. Grease and line one 9×5 inch loaf tin.
  2. Sift together cake flour, salt, baking soda and baking powder.
  3. Blend mashed bananas and milk together. Add vanilla extract to it.
  4. Using a stand or hand mixture, cream butter and sugar together on medium speed until light and fluffy. Slowly add eggs and mix until combined.
  5. Now alternately add flour and banana mixture, starting and ending with flour. Mix until just combined. 
  6. Pour the batter over the prepared tin and sprinkle the top with chopped walnuts, almonds, sunflower seeds or chia seeds.
  7. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
  8. Let the bread cool for 15 minutes before removing from tin. Loosen the side with a small metal spatula and unmold. Allow the cake to cool completely before slicing.
  9. For caramel, add sugar and water in a small saucepan over medium heat. Bring to a simmer, stirring every so often until sugar is dissolved, about 5 minutes.
  10. Cook the sugar until deeply golden, without stirring, 4 to 5 minutes more.
  11. Once caramel is a deep golden color, turn off heat and immediately stir in cream, butter and salt. Mixture will bubble up so be careful! Let cool slightly in pan, then transfer to a container to cool completely.
  12. While serving the cake drizzle this caramel on top and enjoy!