Salted Caramel Banana Bread

Products used

Ingredients

• 200g/7oz self-raising flour
• 150g/5.5oz caster sugar
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 115g/4oz unsalted butter, softened
• 2 large eggs
• 120ml/4fl oz whole milk
• 1 teaspoon vanilla extract
• 75g/2.5oz Greek yogurt
• 2 medium ripe bananas, mashed

Caramel Sauce

• 200g/7oz caster sugar
• 85g/3oz unsalted butter, cut into pieces
• 120ml/4fl oz double cream
• 1 teaspoon sea salt (or to taste)

Method

1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 900g (2lb) loaf tin with parchment paper.
2. In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, and salt. Set aside.
3. In another large bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Stir in the Greek yogurt and mashed bananas until the batter is smooth.
5. Gently fold in the caramel sauce, creating a marbled effect without fully mixing it in.
6. Pour the batter into the prepared loaf tin, smoothing the top.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. If the top is browning too quickly, cover it loosely with foil after about 40 minutes.
8. Allow the cake to cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely.
9. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber colour. Carefully add the butter and stir until melted and combined.
10. Slowly pour in the double cream, continuing to stir. The mixture will bubble up, so be cautious.
11. Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly.
12. Once the loaf cake is completely cool, drizzle the salted caramel sauce over the top,  sprinkle with sea salt flakes and serve with a spoonful of clotted cream with salted caramel.