Brown Butter Banoffee Banana Bread

The two best banana desserts just got mashed together

20 minutes prep

1 hour cook

Serves 6-8

Nell Carter

Ingredients

Banana bread:

3very ripe bananas, mashed

150gunsalted butter

200gsoft light brown sugar

2large eggs

200gplain flour

1 tspbaking powder

1/2 tspsalt

1 tspvanilla extract

2 tbsp caramel sauce

Caramelised bananas:

2firm bananas, sliced into coins

25gunsalted butter

2 tbspsoft light brown sugar

To serve:

200mldouble cream

1 tbspicing sugar

caramel sauce, for drizzling

dark chocolate, finely chopped or grated

Deliciously moist banana bread with a caramel centre, topped with caramelised bananas and served with whipped cream and shavings of chocolate.

Method

Melt 150g butter in a saucepan over medium heat until foamy and nutty brown, swirling often. It colours very quickly once it starts to foam, so make sure to take it off the heat before it burns. Set aside to cool slightly.

Whisk the browned butter with the sugar until glossy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla.

Fold in the flour, baking powder, bicarbonate of soda, and salt until just combined.

To make the caramelised bananas, heat the butter and brown sugar in a frying pan. Add the banana coins and fry for 1–2 minutes until golden and sticky. Remove from heat and set aside.

Line a loaf tin with baking paper. Spoon in half the batter, swirl over caramel sauce, then top with the rest of the batter, before spooning the caramelised bananas over the top.

Bake at 170°C fan (190°C conventional) for around an hour, until a skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.

Whip the double cream with icing sugar and a pinch of salt until thick but spoonable.

Slice the banana bread and serve with a dollop of cream, shavings of chocolate and an extra drizzle of caramel.