Upgrade your banana bread by browning the butter for a subtle nutty flavour. Add some extra indulgence with a sticky caramel centre.
You can make your own tin of caramel with condensed milk, simmer it on a gentle boil for 2-3 hours. Canned caramel works perfectly too.
Browning the butter gives a subtle toasted nutty flavour. Highly recommended in my cookie recipe too.
Banana bread is hard to overdo thanks to the moisture level in bananas.
If you feel it’s getting too brown on top, after 30 mins you can pop some tinfoil over the loaf for the remainder of baking.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood. This is also available as a highlight to watch me do it.
(Serves roughly 10)
This recipe has been adapted from Sally’s baking addiction, the original can be found here: https://sallysbakingaddiction.com/best-banana-bread-recipe/
250g self-raising flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
115g browned butter, softened at room temp
150g light brown sugar
2 large eggs, room temp
80g full fat Greek yoghurt
1 tsp vanilla extract
4 very ripe bananas
1 tin condensed milk, boiled in the tin to make caramel, OR one tin carnation caramel
FOR THE BUTTER:
Put the butter in a small saucepan, place on the hob on a medium-low heat until fully melted.
Once melted, after a couple of minutes it will start to foam. Keep cooking it past this point, until a nutty aroma releases from the butter.
Once the butter has turned brown and has a nutty smell, immediately remove from the heat and transfer to a small heatproof bowl.
Chill in the fridge until hardened, once hard, remove from the fridge to soften at room temperature to make the banana bread.
FOR THE BANANA BREAD:
Preheat the oven to 180c/160c fan.
Butter and lightly dust a 9×5 inch loaf tin with flour. Set aside.
In a medium sized bowl, combine the self-raising flour, salt, cinnamon and nutmeg. Use a hand whisk to gently incorporate.
In a large bowl, add the softened browned butter and light brown sugar. Use an electric whisk to combine until light and creamy.
One at a time, add the eggs, whisking thoroughly between each addition.
In a small bowl, mash the bananas until pureed. I use my electric whisk to mash them, but you can do this with a fork or potato masher.
Add the yoghurt and vanilla to the mashed bananas, stir to combine.
Add the banana mixture to the whisked butter, eggs and sugar. Use the electric whisk to beat this. It’s ok if it curdles a little.
Combine the dry ingredients and the wet. Fold gently until combined. You can use the whisk to combine briefly to make sure incorporated. Don’t overdo this or the cake with be tough.
Spoon 2/3rds of the cake batter into the loaf tin.
Use a spoon to dollop three heaping tablespoons of caramel into the tin. Use a skewer or knife to swirl through.
Add the remaining 1/3rd to the loaf tin. Smooth with a palette knife.
Place further small blobs of caramel on top of the cake. Use a skewer or knife to swirl these through.
Put the loaf tin into your preheated oven for 50-60 minutes.
After 30 minutes, check to see if the top is too brown. Place a tinfoil lid over the top if it is.
Bake the cake for 50-60 minutes. Bare in mind this may vary in baking time. Use a skewer to test if the cake is done. If it comes out clean with no wet crumbs it is ready.
Remove the cake from the oven. Leave to cool in the tin for 10 minutes. After 10 minutes, place onto a wire rack to cool. This cake is best served a little warm. Enjoy!