This was another Daring Bakers’ Challenge quick bread recipe. The loaf turned out more of a peanut loaf than anything else, the peanut butter and whole peanuts seemed to dominate the flavor, so you couldn’t really taste the bananas much in the end. It may be better with a reduced amount of peanuts, or using another more subtle nut, such as the more traditional walnut-banana combo!
Banana Caramel Peanut Butter Loaf (adapted from Dan Lepard’s Butterscotch Banana Cake.)
250g caster sugar
1 tbsp butter
2 tsp vanilla extract
175ml sunflower oil
2 large eggs
150g plain flour
75g wholemeal flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 level tsp baking powder
½ level tsp bicarbonate of soda
50ml plain yoghurt
1/2 cup crunchy peanut butter
1/4 cup whole salted peanuts
1 cup chopped dates
1. Grease a 20cm square tin and line the base with non-stick baking paper.
2. Put 150g of the caster sugar into a frying pan with 25ml water, bring to the boil, then cook over a high heat until the sugar caramelizes.
3. Add the banana pieces, butter and vanilla, and simmer until the bananas break up in the caramel and the mixture is thick.
4. Leave to cool on a plate.
5. Beat the remaining 100g sugar with the oil and eggs until thick
6. Then beat in the bananas, peanut butter and the yoghurt.
7. Sift the flours, spice, baking powder and soda together two or three times (throwing the bran back in), then fold this through the banana mixture. .
8. Fold in whole peanuts and chopped dates.
9.Spoon the mixture into the tin, heat the oven to 180C (160C fan-assisted) and bake for about 50 minutes or until a skewer inserted comes out clean.
Serve with salted caramel whipped cream (recipe below)
Salted Caramel Whipped Cream
1 cup whipped cream
1 Tbsp Dulce de Leche
1/2 tsp salt