Banana Bread with Caramelized Bananas

Instructions

1. Preheat the oven to 180C/350F (fan) and line a 2 lbs loaf tin with a loaf liner.

2. In a stand mixer, whisk the egg, oil, and sugar until combined, then add the 2 chopped bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.

3. Add the flour, baking powder, bicarbonate of soda, and oats to the wet mix. Stir together.

4. Pour the mixture into the loaf tin and bake in the oven for 40-50 minutes until golden. Check it’s done after 40 minutes by inserting a metal skewer in the cake, if it comes out clean, it’s cooked. If not, cook for a little longer.

5. Take the cake out of the oven, leave to cool for 10 minutes, then remove from the tin and allow to cool further on a wire rack whilst you make the topping.

6. For the topping place the sugar, butter, and vanilla extract in a small frying pan (skillet).

7. Heat over a medium heat until the sugar melts. You can stir a couple of times when most of the sugar has melted but don’t keep stirring.

8. Once the sugar has melted and the caramel is a medium to dark brown colour (it’s okay if the butter is a little separated from the sugar, it will come back together) slice and add in the bananas. Cook for 2-3 minutes, turning once, until the bananas caramelize slightly. Don’t cook any longer or they’ll fall apart. Remove the bananas with a slotted spoon and place on a plate.