• Caramel Banana Bread



    Is it a bird? NO!
    Is it a plane? NO!
    Is it a dodgem-car driving meer cat? NO!

    It’s…

    BANAN-MEL LOAF

    Faster then your bowel movements after a night on the turps.
    Stronger then the rare elepha-rhino-saurus.
    Smarter than Einstein + Steve Jobs + Steven Hawking + Britney Spears

    Bake him today and you’ll develop magical powers that let you turn sand into jelly beans. And how cool would a beach made of jelly beans be? Amazement times 50 billion!!!



    RECIPE – Banana Bread…with or without caramel

    Now everybody needs a go-to banana bread recipe…and this is mine. It is ridiculously easy to make! There are no beaters involved, no mixers and no whipping, creaming, beating, etc. It probably takes about 8 minutes to whip the whole thing together…sensational. And guess what…this recipe is fail proof…any old Suffalufagus could make it.
    This time I’ve added a whole block of Cadbury Caramello to my recipe…extreme! You can add in whatever you like though. Just add in between 200-250 grams of your favourite mix-in: nuts, coconut, chocolate chunks, chocolate bars, etc. I’ve added in all sorts of things to my banana bread…Mars Bar, Twix, chocolate covered coffee beans, broccoli (no just kidding, that would be gross). Go for your life. Let me know what you try too, I’d love to hear about your banana bread adventures!




    Banana Bread Ingredients

    • 4 VERY ripe bananas (about 1.5-2 cups worth)
    • 1/2 cup sugar
    • 1/4 cup firmly packed brown sugar
    • 115g butter (melted)
    • 60ml milk (1/4 cup)
    • 1 large egg
    • 1 1/2 cups plain flour
    • 1 1/2 tsp baking soda
    • 1 tsp salt
    • 220g block Cadbury Caramello (or your choice of chocolate and nuts)

    Directions

    1. Preheat the oven to 180 degrees Celsius (350F). Grease a loaf pan that’s approximately 11cm wide by 21cm long. Line with baking paper.
    2. In a medium bowl, mash the bananas with a fork or potato masher. Add in the sugars, butter, milk and egg and mash away again until everything is smushed together.
    3. In another bowl, whisk together the flour, baking powder and salt. Add to the banana mixture and stir together with a spoon until everything is just combined together.
    4. Fold through your chocolate.
    5. Pour your mixture into your prepared pan and bake for approx. 50 min. If your loaf starts to overly brown on the top during baking, cover it with a piece of foil to prevent burning.
    6. Remove your banana bread from the oven and let it cool in the pan for at least 20 minutes.
    7. Remove the bread and let it cool on a wire tray for as long as you can resist! Because of all the caramel in this loaf, it’s best to let the loaf sit for at least an hour before slicing.



    8 comments

    1. Kat - reply

      I made this last week…amazingly delicious, thank-you Jen!!

      I added sultanas and used an Aldi caramel block. I waited about 2 hours after baking to cut it…some of it still crumbled. Think it could have done with a bit of time in the fridge.

      It still tasted divine :)

      Next on my list…your fudgiest brownies!

      • mumbleandrumbles - reply

        Yes…I love how you changed the recipe…that’s what cookings all about right? Putting your own spin on things.
        The brownies are amaze. Just make sure you’re taking them somewhere, because if they stay in the house, you’ll eat them all!

    2. Jenny - reply

      Oh my goodness Jen, this looks evil! I have some nearly rotten bananas hanging around, so guess what I’m doing this weekend?! YUUUUUM

      • mumbleandrumbles - reply

        I let bananas go rotten on purpose just so I have an excuse to make as much banana loaf as is humanly possible to make! Let me know how it goes.

    3. Bec - reply

      Any tips on how to convert to gluten free? Is it just the replacement of gf flour? Can’t wait to try it!

      • mumbleandrumbles - reply

        Hi Bec
        I’m no expert in Gluten Free, I won’t lie! I did however asked a friend of mine who’s gluten free how to adapt the recipe and she said she’d just use GF flour from the supermarket. Hope this helps. Let me know how you go :)

    4. Bec - reply

      Gluten free version big success! Just used gf self raising flour & worked a treat, was delish! :)

      • mumbleandrumbles - reply

        Wooohoooooo!!!!!

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