Recipe | Banana, Caramel & Hazelnut Traybake
10 February 2019
Banana Bread is such a classic, and a really good starting point for new bakers. Simple ingredients, with a little spice, result in a really homely and versatile cake. Sturdy enough for a lunchbox, or serve it with yoghurt and fresh fruits for special weekend brunch, warm it and serve as a base for fresh banana & proper free-range egg homemade custard, then – once it’s past its best – toast it and douse it in salty butter or fry it and serve with ice cream & raspberries.
450g Caster Sugar
450g Unsalted Butter
4 Overripe Bananas
270g Ground Almonds
270g Self Raising Flour
1.5tsp Baking Powder
2tsp Ground Cinnamon
2tsp Ground Ginger
3 ripe bananas, nuts & salted caramel for the topping
Beat butter and sugar until fluffy
Add eggs & bananas and mix until combined then fold in dry ingredients
We use a baking spray to grease the a 24x36cm tin, then line with baking paper & spread mix evenly inside
Slice ripe bananas along their length & lay on top, sprinkle with nuts (pecans, hazelnuts or peanuts work)
Bake for 35-45 minutes at 160°fan.
Whilst still warm, drizzle with some salted caramel (we love Fatties Bakery recipe), sprinkle with more toasted nuts & serve.
Wrap in parchment & store in an airtight container in the fridge. Will keep for five days.
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