Bananas do not make much of an appearance in my house because they are a trigger for my daughter’s mighty cluster headaches. However, I felt compelled to write this recipe because bananas can be simply divine when they are nestled in the warmth of bread. So my challenge was this – how can I perfect perfection? After trial and error, I found that caramelizing the bananas first is the answer.
To caramelize the bananas, put the hot water and sugar in a pan over a medium heat and then cook it for a few minutes until it just starts to go slightly darker in colour than normal honeycomb, but not super dark. Then add the softened butter and cook, stirring all the time. Add the bananas to the pan and allow them to sit in the caramel and take on a nice colour underneath as they caramelize. Flip them over then and cook them on the other side. When they have caramelized, remove them from the heat and tip them into a bowl. Mash them up with a fork, then set aside to cool down a little.
To make the cake mixture, stir the melted butter into the mashed-up bananas and add the sugar, egg, baking powder, bicarbonate of soda, flour, salt and pecan nuts and gently stir everything together. Tip the mixture into your lined tin, sprinkle with the oats, if using, and then
When the bread is baked, remove it from the oven and leave to cool in the tin – if you can wait, that is. I have been known to prise out the loaf and start ripping off chunks immediately!
© Lorraine Pascale, 2017. Images: © Myles New, 2017.