Banana Bread with Maple Caramel Sauce

Over the past 7 weeks I am sure you have seen your fair share of banana bread pics and recipes flooding the internet...well I know I have. But I'm not complaining, because banana bread is one of my go to recipes when I need a  quick sweet fix. It's quick and easy to knock up and ready to eat straight out of the oven, with a dollop of butter. Yum! 

But this humble cake can also be transformed into something really special, to treat yourself and family.  As an after dinner pudding, serve your warm banana bread with a generous amount of maple caramel sauce, topped off with some double cream. You will be a hero...well at least while their bowls are still full. I can't promise too much 😏

Before you start;

Pre-heat the oven to 180

Grease and line a loaf tin with parchment paper  

Ingredients

For the banana bread;

230g plain flour 

2 tsp baking powder

1/2 tsp salt 

1/4 tsp bicarbonate of soda  

3 medium ripe bananas 

130g sugar

75ml vegetable oil

50g pecan nuts

2 large eggs 

1 1/2 tsp vanilla extract / essence 

For the caramel maple sauce;

60ml cup maple syrup

60g butter

4 tbsp brown sugar 

60ml cup double cream 

Method 

Chop the pecans, place on a baking tray and bake for 5 mins or just until lightly toasted.

In a medium bowl sieve together the flour, baking powder, bicarbonate of soda and salt.

In a large bowl, mash the bananas with a fork, leaving some texture. Add the sugar, oil, eggs and vanilla. Beat the mixture until well blended.

Add the flour mixture and cooled pecans to the wet ingredients and stir just until blended.

Pour the batter into the prepared tin, spread evenly and bake for 30 - 45 mins or until a skewer, inserted into the center of the bread, comes out with a few crumbs clinging to it.

To make the the maple sauce; 

In a heavy pan, add the maple syrup and brown sugar and heat on a low heat until boiling. Continue to boil for 2 minutes, stirring occasionally, to reduce and develop depth of flavour.

Remove from the heat and add the butter until melted.

Replace the pan on the heat, pour in the double cream and stir to combine well. Cook for a further 2 minutes then pour into a jug and serve. Enjoy!