Last week, The Age ran a Jill Dupleix recipe for Banana Bread with Salted Caramel which looked really good - a deep, dark and seductive loaf.
I had by chance bought some bananas for my mother which she did not eat, so I had the foundation to make Jill's banana bread recipe. And it didn't disappoint - the brown sugar gave the banana bread some wonderful caramel undertones, which went perfectly with bottled caramel sauce and vanilla icecream:
The banana bread also tasted pretty good on its own.
If you are a fan of banana bread, give this recipe a go - it is a little different from the norm.
5 comments:
That banana bread looks amazing. And you did exactly what I would do, eat it with ice cream. Love this
That looks really good! I had banana bread yesterday and I wanted more-like a whole loaf like this! :P
This sounds great - banana bread is such a classic delight, but sometimes it needs shaking up a bit.
You're talking to a huge Banana Bread fan Gaye! Huge I tell ya:) How I have never thought to caramelize it is beyond me. I love the notion of using brown sugar in the recipe. I just did the same thing with that Ugly Apple Cake recipe and it does add a nice caramel undertone. I must try it with Banana Bread.
I'll be saving this recipe, Gaye and will try to remember NOT to keep on freezing the bananas:) (I've been using them in my afternoon smoothies and there's never any for Marion to just nibble on, lol) Thanks again, Gaye...
I think that if I was a banana, this is the bread I'd want to be baked into!
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