Fluffy, tender banana bread topped with piles of caramelized bananas, caramel sauce and hazelnuts. The BEST way to use up those bananas.
Prep Time: 15 mins | Cook Time: 1 hr |Total Time: 1 hr 15 mins
- 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.