The addition of caramelised banana bread topping to this classic banana bread recipe makes it a stunning brunch or dessert. The caramelised banana topping recipe makes enough for one loaf of banana bread, so double it if you want to top two loaves.
Ingreadient:
- 250g unsalted butter, diced, at room temperature
- 2 ½ cups (550g) brown sugar, firmly packed
- 3 tsp vanilla extract
- 4 eggs
- 2 ½ cups (375g) plain flour
- 1 cup (150g) self-raising flour
- 2 tsp bicarbonate of soda
- 2 tsp mixed spice
- 3 cups mashed over-ripe banana (approx. 8 medium bananas)
- 2 under ripe bananas
- 40g unsalted butter, chopped
- ⅓ cup (75g) brown sugar, firmly packed
- ⅓ cup (80ml) thickened cream
Direction:
- Preheat oven to 180°C/160°C (fan-forced). Grease two 14 x 23cm (top measurement) loaf pans. Line bases and sides with baking paper
- Beat butter, sugar and vanilla in a large bowl of an electric mixer on medium speed for 5-7 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition
- Sift flours, soda and mixed spice and fold into cake batter along with mashed banana. Divide evenly among prepared pans. Smooth over tops
- Bake for about 1 hour and 10 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans 30 minutes. Turn out onto a wire rack to cool
