A beautifully moist banana bread topped with sticky-sweet bananas and crunchy hazelnuts. Even people who don’t like bananas love this light and fluffy banana bread with caramelized bananas and hazelnuts.
A great way to use up leftover bananas – this recipe takes FOUR!
I make the base cake from this recipe all the time. As soon as those bananas are starting to go spotty, I’m in the kitchen whipping it up. Really quick to make – you can have it in the oven in less than 10 minutes.
The nutty banana caramel topping is amazing! but if you wanted to change thing up a bit, there are lots of variations:
- Thinly slice a banana and arrange on top of the cake before putting in the oven – this adds a lovely decorative touch to the cake, and if you miss out the caramelized banana topping, the cake will keep for 3-4 days in a sealed container.
- Add in dark chocolate or even white chocolate chunks to the cake mixture
- Swap out the caramelized banana for banana frosting and melted dark chocolate
- Spoon whipped cream on top of the caramelized bananas – very naughty but so delicious!
Make this banana bread in the afternoon, and I’m pretty sure it’ll be gone by dinner. In fact, you probably won’t even need dinner!
Here’s what you’ll need:
- 1 large egg
- ¼ cup + 1tbsp vegetable oil
- ½ cup + 2 tbsp granulated or soft brown sugar
- 2 bananas – ideally these need to be older, well-speckled bananas
- 1 cup + 3 tbsp all-purpose flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1/3 cup rolled oats
- 1/2 packed cup soft brown sugar
- 2 tablespoons butter
- ½ tsp vanilla extract
- 2 bananas, thickly sliced
- Pinch salt
- 1/2 cup heavy cream
- ½ cup hazelnuts, some chopped, some left whole
1. Preheat the oven to 350f and line a 2lb loaf tin with baking parchment. In a mixer, whisk the egg, oil and sugar until combined, then slice the two ripe bananas and add them in. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
2. Add the flour, baking powder, bicarbonate of soda, and oats to the wet mix. Stir together with a spoon or spatula.
3. Pour the mixture into the loaf tin and bake in the oven for 40-50 minutes (check it’s done after 40 minutes by inserting a metal skewer in the cake, if it comes out clean, it’s cooked). Take the cake out of the oven, leave to cool for 10 minutes, then remove from the tin and allow to cool for at least another 30 minutes on a wire rack.
4. For the topping place the sugar, butter and vanilla extract in a small skillet.
5. 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.
Once the sugar has melted and the caramel is a medium to dark brown color (it’s ok 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.
Place the pan on a low heat – you should still have about half the caramel sauce in there – and add the salt and cream. Stir over the low heat until the caramel sauce comes together.
6. Pour the sauce over the banana cake and top with the caramelized bananas.
7. Sprinkle on the hazelnuts before serving.
**Note – ideally this cake should be eaten on the same day. Without the banana topping, the cake should keep for 3-4 days in a sealed container at room temperature.