Archive

Please reload

Tags

Please reload

Banana, Peanut and Caramel Loaf

July 23, 2019

 

We all have over ripe bananas in the fruit bowl don't we? Well I always seem to have a couple left over at the end of the week, my family are so fussy they like them just the right shade of yellow with a touch of green so in this warm weather they soon end up being a little too ripe for their taste.  Hence this banana loaf was born.

 

I know everyone has a favourite banana loaf recipe and this is now mine. I've added some peanut butter powder which I found in the supermarket, I think its meant to be a drink but I found it works perfectly in a cake and a frosting.  If you don't like peanuts or you cant eat them just leave it out and add a little extra flour to the cake. 

 

It really is worth making your own caramel.  There will be plenty left over so pop it in a jar and store it in the fridge, its delicious drizzled over ice cream or just spooned straight from the jar into your mouth, at least that's what I do and I don't care if I'm judged for it, it is irresistible!

 

 

Banana, Peanut and Caramel Loaf

 

 

 

Time:     45 minutes – 1 hour

 

Serves: 8 – 10

 

 

INGREDIENTS

 

For the caramel:  (this makes more than you need, store remainder in a jar in the fridge. You can use some dulce leche or a tin of Carnation caramel if you don’t want to make your own)

 

  • 75g         Salted Butter

  • 125g       Light soft brown sugar

  • 300ml    Double cream

  • ½ tsp     salt – you can add more to taste once thick

  • 1 tsp      Vanilla

  •  

For the cake: this makes 1 x 2lb loaf tin, ( If you have more bananas make two and freeze one un-iced)

 

  • 125g       Salted butter - softened

  • 100g       Caster Sugar

  • 125g       Very ripe Banana (peeled weight)

  •    2           large eggs

  • 1 tsp      Vanilla extract

  • 125g       Self raising flour

  • ½ tsp     Baking powder

  • 15g         Peanut butter powder (you can find this in most                 supermarkets, if you can’t find it  simply replace                 with more flour)
     

For the topping:

 

  • 150g       Butter (salted or unsalted) - softened

  • 2-3          tablespoons of caramel

  • 2 tbs      Peanut butter powder (You could use peanut                      butter or leave out completely)

  • Icing sugar

  • Peanut brittle, crushed (optional)

 

METHOD

 

The caramel:  I keep a jar in the fridge so it is at hand, it is delicious so I warn you that you will find yourself heading to the fridge with a spoon!

 

  • Place all the ingredients for the caramel into a saucepan and heat gently until the sugar has dissolved.

  • Increase the heat so that the mixture bubbles, stir constantly.  It will take about 5 -10 minutes for the mixture to thicken so that it will coat the back of a spoon and if you run another spoon down the centre of it the gap will not close up.  (Hope that makes sense)

  • Remove from the heat and allow to cool.  Transfer to a jar.
     

For the cake:

 

Preheat oven to 160C

  • Beat together the sugar and the butter until combined then add the banana and beat for a couple of minutes.

  • Add the rest of the cake ingredients and beat until completely combined.  No need to overbeat.

  • Bake in preheated oven for 25 – 30 minutes until a cocktail stick inserted in the centre comes out clean.

  • Set aside to cool completely in the tin.
     

For the frosting:
 

  • Beat the softened butter with the caramel and the peanut butter powder.  Taste and see if it needs more caramel or peanut.

  • Add some icing sugar until the mixture is sweet enough and you have a good consistency.  I don’t like my frosting too sweet but you need some sugar to firm everything up.

  • Spread over the top of the cake.  Decorate with some crushed peanut brittle if using and drizzle with a little warmed caramel.
     

 

NOTE:   You can make your own peanut brittle by gently heating some caster sugar in a saucepan until it has dissolved, increase the heat slowly and simmer until a caramel colour.  Stir in some peanuts and immediately pour onto a silicon sheet or a baking tray lined with non-stick paper.  Leave to cool and then crush with a rolling pin.  What you don’t use can be stored in an airtight container.  I will leave the quantities to you but suggest you start with 100g of sugar and a handful of nuts.

 

Please reload

Recent Posts

Please reload

janebbakes.com

  • twitter
  • instagram

©2016 by janebbakes. Proudly created with Wix.com