Sweetest Hobby

Envision layers of luscious bananas intermingling with smooth caramel – a true symphony of flavors. This isn’t just banana bread; it’s a reason to gather your nearest and dearest for a memorable, shared experience.

Ingredients:

• 3 ea. of Ripe Bananas
• ¾ cup of Granulated sugar
• 1 teaspoon of Vanilla extract
• 1 Tablespoon of Cinnamon
• 1/3 cup of Buttermilk or Greek yogurt  
• 1 stick (113g) of Unsalted Butter
• 1 cup of Almond flour 
• ½ cup of Gluten-free flour
• 2 Eggs
• 1 teaspoon of Salt
• 1 teaspoon of Baking powder
• ½ teaspoon of Baking soda

Obs.: If you want to make this recipe with all-purpose flour, you can just put the 1 ½ all-purpose flour instead of gluten-free and almond flour.

Instructions:

1. Whisk the flour, baking soda, baking powder, and ground cinnamon (if using) in a medium bowl and set aside.
2. Add the sugar and softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat together on high speed until light and fluffy. This will take about 3 minutes.
3. One at a time, beat in the eggs. Be sure to stop and scrape down the sides of the bowl between each egg. Beat in the vanilla extract.
4. Add the mashed banana and buttermilk and mix.
5. Fold the dry ingredients into the banana mixture until just combined.
6. Pour the batter into a 9×5-inch greased loaf pan (use parchment paper, butter, or cooking spray). Bake the banana bread in a 350°F heated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool for 10 or 15 minutes before transferring to a wire rack to cool completely.

Caramel Sauce

Ingredients:

• 270g of Sugar
• 90ml of Water
• 7.5 ml of Lemon juice
• 240ml of Heavy cream, hot
• 22.5g of Unsalted butter
• Banana cut into pieces
• 22.5 ml of Vanilla extract
• 0.75g of Salt

Instructions:

1. Combine the sugar, water, and lemon juice in a heavy medium saucepan. Stir to moisten the sugar thoroughly. Place the saucepan on the stovetop over high heat and bring to a boil.
2. Do not stir the sugar, as this may cause lumping. Continue boiling until the sugar caramelizes, turning a dark golden brown.
3. Remove the saucepan from heat. Gradually add the cream. Be careful because the mixture can spatter. Move the whisk up and down in the mix to keep it from overflowing. Whisk until the caramel dissolves.
4. Return to the heat and bring to a full boil. Remove from the heat and immediately whisk in the butter, vanilla and salt.
5. Strain the sauce and cool completely at room temperature. The sauce may be stored for two weeks under refrigeration. Stir before using.

TIP 1: You can serve it with vanilla ice cream and add caramel sauce.

TIP 2: If you are a chocolate lover, you can fold 3/4 cup of chocolate chips after dry ingredients.

TIP 3: You can add 2/3 cup toasted chopped walnuts.

Cooking is more than just a task – it’s an art that has the power to nourish both the body and soul. Every ingredient in a recipe carries its own story, and every step of the preparation process is an opportunity to embrace and enjoy the creative process in the kitchen.

I would love to hear all about your experiences with this recipe! Feel free to share your photos and any variations you tried in the comments below. And remember to keep following us for more delicious recipes.

From my kitchen to yours,

Ana Raquel