Top tip ... The riper the bananas, the better the banana bread. Photo: Edwina Pickles
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Ingredients
250g butter, softened
200g brown sugar
4 eggs, beaten
400g ripe bananas (3 to 4), mashed
125 ml buttermilk
1 tsp vanilla extract
300g plain flour
2 tsp baking power
1 tsp bicarb of soda
1 tsp cinnamon
1 tsp mixed spice
pinch of salt
toasted walnuts and ice-cream to serve
Salted caramel sauce
150g brown sugar
150 ml cream
2 tbsp butter
1 tsp sea salt
Method
1. Heat the oven to 180C. Lightly oil a 25cm x 10cm loaf tin and line with baking paper.
2. Beat the butter and sugar together until smooth and pale. Add the eggs one at a time, beating well. Fold in the mashed bananas, buttermilk and vanilla. Sift in the flour, baking powder, bicarb of soda, cinnamon, mixed spice and salt and fold through without over-mixing. Spoon into the loaf tin and bake for one hour and 20 minutes or until a skewer inserted in the middle comes out dry.
3. Combine the sauce ingredients in a small pan, bring to the boil, stirring, and simmer for three minutes. Set aside to cool and thicken.
Gimme s'more: Sweet, syrupy banana bread to make Elvis proud. Photo: Edwina Pickles
4. Turn out the banana bread, cut into slabs and serve with ice-cream, walnuts and salted caramel.
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