• Rachel Patterson

Caramel Banana Bread


Easy to make and delicious to eat this caramel swirled banana bread is also sprinkled with a crumble topping.

For the bread: 300g/2 cups plain/all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 80g/1/2 cup butter, at room temperature 150g/3/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 4 ripe bananas, mashed 1/3 cup milk (fresh or almond/soya) 3 tablespoons caramel sauce

For the crumble topping: 30g/1/4 cup plain/all-purpose flour 45g/1/4 cup brown sugar 55g/2 tablespoons cold butter, cut into pieces 50g/1/2 cup pecan pieces (walnut, hazelnut or cashew would also work well)

Preheat the oven to 350F degrees. Grease a 9"x5" loaf pan. Set aside.


In a mix together the flour, baking soda and salt. Set aside.


Cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 


Beat in the vanilla extract and mashed bananas. Then slowly mix half of the dry ingredients. Add the milk, once milk is combined mix in the rest of the dry ingredients. Mix until just combined. Don't over mix.


Spoon the batter into the prepared baking pan and drizzle in  caramel sauce over the batter. Use a knife to swirl in the caramel sauce.


In a bowl combine flour, brown sugar and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Stir in the nut pieces. Sprinkle the topping over the batter in the tin.


Bake for 60-65 minutes, loosely covering the bread with aluminum foil during the last 15 minutes if the top of the bread is getting to dark. A toothpick inserted in the centre of the loaf will come out clean when the bread is done.


Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan.


Carefully remove the bread from the pan and cool completely.

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© 2020 Rachel Patterson