It is not often that I jump from a place to the kitchen when I see recipes I like. Not that I won’t make it, but I like to take some time to think about it, time to see if anything would change to make it a little of my way, or make sure ingredients are easy to find as it is a recipe I will share with you all! It needs to please as it can please you! But this time, I just did that move, I jumped from my desk straight to the kitchen, switched on the oven, and started this outstanding recipe!!! Oh, how I am happy to have another great recipe for my bananas! Always make banana bread when they are ready to be baked! Changing just from walnut to chocolat and from chocolate to pecan!! Don’t get me wrong, I am in absolute love of my banana bread! But I am tromoudusly happy to have found this wonder. Monsieur Lygnac, “Merci beaucoup”
You can check out the recipe of my first banana bread, right here
Ps. Please excuse me for any typos! And for my mear francophones, I hope that the translator will be easy to read. Répétez your email to receive any new recipes!
Ingredients for 6 persons :
3 whole peeled bananas
Caramel
½ cup not full (100g) caster sugar
1 tbsp (13g) unsalted butter
¼ cup (50 g) full cream
A pinch (2 g) Guérande fleur de sel
For the batter
7.5 oz (200g) bananas
¾ stick (100 g) unsalted butter
1 full cup (150g) brown sugar
2 eggs
1 full cup (160g) flour
1 tsp (8g) baking powder
⅓ cup (70g) chopped hazelnuts
Preheat the oven to 310F 155°C.
Place a circle of parchment paper in the bottom of a baking pan. Cut the whole bananas lengthwise and place them flat side down in the bottom of the pan. Fill the bottom of the dish well using half bananas for the sides.
Prepare the caramel.
In a sauté pan, pour the sugar and form a blond dry caramel, then add the butter off the heat then pour the cream, be careful of the steam escaping from the pan. Finish with the fleur de sel. Pour the cooked caramel over the bananas.
Get the batter ready
In a bowl, mash the bananas with a fork then add the sugar, flour and baking powder. Mix with a spatula, add the melted butter and the eggs, then the hazelnuts. You can replace the hazelnuts with pecans or chocolate chips if you wish.
Pour the preparation into the mold and press down lightly, tapping. Bake for 45 minutes.
At the end of cooking, place the mold on a wire rack and leave to rest for 30 minutes, then unmold on a dish and remove the sheet of parchment paper. Delicious, delicious. Serve it warm with some whipping cream and a nice hot beverage!!!
