Banana bread. The graveyard of brown bananas.
Wow, I really shouldn’t be given a job trying to entice people to read recipes.
Oh wait. Doh.
Ok, let’s try that again.
Tender, fluffy banana bread topped with caramelized bananas and crunchy hazelnuts.
Yeah, that’s probably a bit more like it.
I love a slice of banana bread with a cup of coffee. My oaty chocolate chip banana bread is my usual go-to, but this is next stage banana bread. I’d call this a dessert more than a snack.
Oh, and it also uses up FOUR bananas. Yep, that whole bunch that the kids left in the fruit bowl in favour of your expensive strawberries. We’re using them all.
Pour the mixture into a lined loaf tin and bake in the oven.
Meanwhile, make the caramel sauce. Heat brown sugar, butter and vanilla extract in a small pan.
Stir occasionally until the sugar melts. Once the caramel is a medium brown colour, add in the bananas and cook for 2-3 minutes until lightly caramelized. Then remove the bananas from the pan. Add the salt and cream to the sauce and stir.
Why vegetable oil?
Using vegetable oil in cakes helps the cake to be lighter and more moist than if using butter. Butter does impart a lovely taste in cakes, but in this cake, you can’t taste the flavour of the butter anyway, as the bananas taste takes over.
Variations on the toppings:
- Thinly slice a banana and arrange on top of the cake before putting in the oven – this adds a lovely decorative touch to the cake, and if you miss out the caramelized banana topping, the cake will keep for 3-4 days in a sealed container.
- Add in dark chocolate or even white chocolate chunks to the cake mixture
- Swap out the caramelized banana for banana frosting and melted dark chocolate
- Spoon whipped cream on top of the caramelized bananas – very naughty but so delicious!
The Banana Bread with Caramelized Bananas Recipe:
Banana Bread with Caramelized Bananas
- 1 large egg
- ¼ cup + 1tbsp (75ml) vegetable oil
- ½ cup + 2 tbsp (125g) soft brown sugar
- 2 bananas – ideally these need to be older, well-speckled bananas, roughly chopped
- 1 cup + 3 tbsp (150g) plain (all-purpose) flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1/3 cup (30g) rolled oats
- 1/2 packed cup (100g) soft brown sugar
- 2 tablespoons unsalted butter
- ½ tsp vanilla extract
- 2 bananas ,thickly sliced
- 1/4 tsp salt
- 1/2 cup (120ml) heavy cream
- ½ cup (70g) hazelnuts , some chopped, some left whole
- Preheat the oven to 180C/350F and line a 2lb loaf tin a loaf liner.
- In a stand mixer, whisk the egg, oil and sugar until combined, then add the 2 chopped bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
- Add the flour, baking powder, bicarbonate of soda, and oats to the wet mix. Stir together.
- Pour the mixture into the loaf tin and bake in the oven for 40-50 minutes until golden. Check it’s done after 40 minutes by inserting a metal skewer in the cake, if it comes out clean, it’s cooked. If not, cook for a little longer.
- Take the cake out of the oven, leave to cool for 10 minutes, then remove from the tin and allow to cool further on a wire rack whilst you make the topping.
- For the topping place the sugar, butter and vanilla extract in a small frying pan (skillet).
- Heat over a medium heat until the sugar melts. You can stir a couple of times when most of the sugar has melted, but don’t keep stirring.
- Once the sugar has melted and the caramel is a medium to dark brown color (it’s ok if the butter is a little separated from the sugar, it will come back together) slice and add in the bananas. Cook for 2-3 minutes, turning once, until the bananas caramelize slightly. Don’t cook any longer or they’ll fall apart. Remove the bananas with a slotted spoon and place on a plate.
- Place the pan with the sauce in back over a low heat – you should still have about half the caramel sauce in there – and add the salt and cream. Stir over the low heat until the caramel sauce comes together.
- Pour the sauce over the banana cake and top with the caramelized bananas.
- Sprinkle on the hazelnuts before serving.
I first wrote this recipe for DIYS.com
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