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Banana bread with salted caramel

Jill Dupleix
Jill Dupleix

This cafe favourite is deservedly popular. You can toast it and serve for brunch with cultured butter, or (as in this recipe) serve as dessert with ice-cream and salted caramel. The riper the bananas, the better the banana bread. Any leftovers (ha!) can be sliced and frozen.

The riper the bananas, the better the banana bread.
Top tip ... The riper the bananas, the better the banana bread. Photo: Edwina Pickles


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


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.

Banana bread.
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.

Main ingredient:
Dessert, Breakfast/Brunch, Snacks
Family meals, Afternoon Tea

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