Mags Roches' banana bread with caramel sauce
Mags Roches' banana bread with caramel sauce: Today
Making your own caramel sauce takes this banana bread to the next level.
Ingredients
For the banana bread:
500g banana
600g sugar
2g salt
5 eggs
25g baking soda
375g milk
600g flour
300g oil
Simple Caramel Sauce
200g caster sugar
90g butter (room temp, cubed)
120ml cream (room temp)
Pinch flaky sea salt (optional, for salted caramel)
Method
To make the banana bread
Mix well sugar and banana.
Add the flour and baking soda.
Add eggs, followed by oil.
Grease and flour a bread tin, and bake for 55 minutes at 170 degrees.
Serve warm, or cold.
Garnish with some simple caramel sauce, whipped cream and sliced banana to create a very simple but delicious dessert.
To make the caramel sauce
Add sugar to a heavy-based saucepan.
Heat on medium, no stirring — just gently swirl the pan as it melts.
It will clump, then melt into a deep amber liquid.
Watch carefully — once it turns golden, it can burn quickly.
Add butter, remove from heat.
Whisk in butter (it will bubble aggressively — that's normal).
Slowly pour in cream while whisking.
It will bubble again — keep whisking until smooth.
Stir in a pinch of sea salt if making salted caramel.
Let cool slightly — it thickens as it cools.
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