SALTED CARAMEL BANANA BREAD
This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.
Provided by Rachel Heather Henderson
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
- Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
- Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 49.2 g, Cholesterol 59.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 263.1 mg, Sugar 29.5 g
DATE, BANANA & RUM LOAF
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium
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