What is with the weather at the moment? One day I’m wearing two layers and opaque tights and thinking that autumn may finally be deciding to make an appearance . . . then the next day it’s all vest tops and strappy sandals and sunglasses. How is a girl supposed to organise her wardrobe with weather like this?
I wish the weather would decide whether it is still summer or the beginning of autumn.
Anyway . . . during one of the ‘opaque tight’ days I made this comforting banana bread with butterscotch sauce (really I made it in order to use up some bananas that were browner than brown and that no-one was going to eat any other way. But I don’t want to dwell on my over-ripened fruit, because it’s not the first time I’ve mentioned having to use up fruit and I don’t want you to think bad of me, or that I never eat fruit unless it’s past it’s best and can be baked).
Back to the banana bread . . .
The idea was to create a banoffee type thing (hence the butterscotch sauce) and seen as how said sauce is loaded with sugar, butter and cream (there isn’t any other way) the banana bread itself contains no sugar or butter in order to try and balance things out a little.
The sauce is really easy to make and will keep for ages, if for some reason you don’t slather it all over the cake, and would be delicious on ice cream.
I have to say that this bread / cake is best eaten on the day you make it, but if for some reason there is still some left by day three, then it makes a delicious breakfast if used to make french toast, which I may or may not have done. Sometimes you just have to go where your stomach takes you.
Banana Bread with Butterscotch Sauce
Ingredients:
For the sauce:
- 50g butter
- 125g golden syrup
- 50g soft dark brown sugar
- 100ml cream (either double or single)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
For the banana bread:
- 137g cornflour
- 82g buckwheat flour
- 29g coconut flour
- 27g soya flour
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 350g mashed banana
- 3 eggs
- 100ml agave syrup
- 50ml carotino oil (or 75ml of any other oil you wish to use)
- 50ml natural yoghurt
Method:
- Start by making the sauce. Put all the ingredients in a pan and place over a medium heat. Bring to the boil and continue to boil, stirring occasionally, for 3 minutes. Pour into a serving jug and leave to cool. The sauce can be reheated and will keep in the fridge for up to 6 months in an airtight container.
- For the cake / bread – grease and line a 2lb loaf tin. Pre-heat the oven to 180 celsius (160 fan) / 350 farenheit.
- Mix all the dry ingredients together in a bowl.
- In a separate bowl, combine the rest of ingredients.
- Add the dry ingredients to the wet in 3 batches, folding to combine.
- Pour into the prepared tin and bake for 55-65 minutes, until golden brown and a skewer comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
NB – you don’t have to let it cool completely before you eat it. It is delicious served warm.
The Pink Rose Bakery 