Mad About Food: This banana bread recipe with caramel sauce is a delicious breakfast or snack

Mad About Food: This banana bread recipe with caramel sauce is a delicious breakfast or snack

For the banana bread:

3 ripe bananas

1 knob of room temperature butter (I use salted)

1 cup sugar

2 large eggs

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon salt


Preheat the oven to 350 degrees.

Butter a 9-inch loaf pan.

Using a large mixing bowl, cream sugar and butter until light and fluffy, then mash in the bananas. Add the eggs one at a time, making sure they are all well incorporated before adding the next.

Mix the dry ingredients in a separate casing.

Then mix the dry ingredients with the creamed ingredients until well incorporated.

Pour the batter into the buttered cake tin and bake for an hour or until the toothpick comes out clean.

Cool in the pan for 15 minutes while you make the caramel sauce. Remove from pan and let cool completely on a plate or rack.

For the caramel sauce:

1 knob of salted butter

1 cup sugar

2 tablespoons heavy whipping cream

1/2 can sweetened condensed milk

1/2 can of evaporated milk

1 teaspoon vanilla

Pinch of salt

In a medium saucepan over low heat, melt butter and sugar together, stirring constantly until well incorporated. Let it cook until you see it begin to brown.

Stir until the color is even and the ingredients are well incorporated.

When the desired brown color is achieved, slowly add a small amount of evaporated milk and stir until well incorporated. Then add the remaining evaporated milk until well incorporated.

After it boils and thickens a bit, add the sweetened condensed milk using the same method.

Let the mixture cook for another 10 minutes, then add the heavy whipping cream and remove from the stove to cool. (You can adjust the thickness of the sauce by adding more or less milk/cream.)

After the banana bread has cooled, drizzle with caramel sauce and sprinkle with walnuts if desired.

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