Caramelized Banana, Banana Bread

Caramelized Banana

• 100 g white sugar
• 30 ml water
• 2 small bananas

Loaf

• 3 medium slightly overripe bananas
• 150 g butter
• 150 g white sugar
• 2 eggs
• 240 g cake flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ½ tsp salt

1. Preheat your oven to 180°C and line a loaf tin with baking paper.

For the Caramalized Bananas

1. Slice the bananas through the center and arrange them into the bottom of your lined loaf tin.
2. Add the sugar and water to a small pan. Bring to a simmer until the sugar has completely dissolved and starts to turn light brown. The darker the syrup gets, the more bitter it will taste. A deep golden colour gives you enough bitterness to help balance the sweetness of the loaf without making the caramel taste burnt.
3. Once the caramel reaches a deep golden amber colour, immediately pour it into your lined loaf tin. Carefully tilt the tin to spread the caramel evenly over the base.

For the Loaf

1. Mash the remaining bananas until mostly smooth.
2. Add the butter, sugar and eggs to the mashed bananas. Mix until smooth.
3. Sift together the cake flour, baking powder, cinnamon, nutmeg, ginger and salt over the banana mixture. Whisk until smooth.
4. Pour the batter over the bananas and caramel, then gently smooth the top. Draw a line down the center of the batter using a knife.
5. Bake for 45–55 minutes, cover with foil halfway if the loaf is browning too much.
6. Allow the loaf to cool in the tin for 10–15 minutes. Run a knife around the edges, place a plate over the tin and carefully flip the loaf out.
7. Let the caramel settle over the bananas for a minute before slicing. Bon Appétit!