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There is something so satisfying about a really good banana bread. It is moist, it is sweet and delicious and is also the perfect way to get rid of overly ripe bananas.
Banana bread with homemade caramel sauce
Now in order for this banana bread to work you first need overripe bananas. If you think about it a banana is really quite a weird kind of fruit. Green it is inedible and has no taste whatsoever, beautiful and yellow it is delicious sweet and good and just a little bit further it is a horrible texture. Horrible texture with brown spots. Eat one banana and it apparently stops you going to the toilet, eat too many and you’ll be on the toilet all the time.
I only really like a banana when it is nice and pretty and yellow, but if you’re baking with them as with this banana bread it’s a different story. The browner the better. I’m sure there are recipes out there that use a green banana but for the ones I know it’s brown.
From green to brown
There are many types of banana and most you can’t really find here. You have the standard yellow ones as we know them, but in addition you have banana’s that are really only suitable for baking and cooking, you have apple banana, red banana and baby bananas and many more.
For this delicious banana cake you need regular bananas. Although if you live in an area that also has different kinds of bananas, I’m sure you could use those.
Caramel sauce
Now what lifts this banana bread to the next level is without a doubt the caramel sauce. Totally optional though, so if you’re not a fan just leave it out. The cake will still be delicious with or without the sauce.
I made it into an orange caramel sauce and this is just so good! You could use cream instead of the orange juice if you prefer.
Banana bread
Ingredients
- 250 gr all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 100 gr butter
- 200 gr white sugar
- 2 tbsp vanilla sugar
- 2 eggs
- 125 ml creme fraiche
- 300 gr banana pealed and pureed
Caramel sauce
- 100 gr sugar
- 100 ml orange juice
- 100 gr unsalted butter
Equipment
- cake tin and baking paper
Titel
- Cover the caketin with the baking paper.
- Put the flour, bakingpowder, cinnamon and a pinch of salt through a sieve. Mix butter, sugar and vanilla sugar till smooth.
- Add the eggs one by one and add the creme fraiche last.
- Add this to the flour mixture and add the pureed banana. Divide into the cake tin and bake in an hour in a preheated oven at 180˚C (350˚F).
Caramel sauce
- Place the sugar in a saucepan and add three tablespoons of water. Make sure all the sugar is wet.
- Place the saucepan over medium heat and bring the sugar to a boil. Do NOT stir the pan. Above all, stay with it, because once it starts to brown, it will go in a flash.
- If the caramel gets browner on one side than the other, gently swirl the pan back and forth to even it out.
- When the caramel is the right color, add the orange juice. Be careful, it will bubble a lot. It may also suddenly form a lump. Just keep stirring gently and it should dissolve.
- Now add the butter, chunk by chunk, until you have a nice caramel sauce. At this point it will still be thin, but as the caramel cools it will thicken. Serve the caramel sauce with the banana bread.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Straightforward
Making this banana bread is pretty straightforward. I used about 300 gram of pureed banana, which – depending on the size of your bananas – is roughly 4-5 bananas. I recently also made a vegan banana bread which turned out really good.
Serving this banana bread is a great idea with something simple like whipping cream or like I did here a thick and rich caramel sauce. Melted chocolate would be really good too!
