Banana bread with salty brown sugar glaze & honey mascarpone
After my never-to-be-repeated purchase from a home industry, I have been on a mission. This is my third instalment in the “rather bake than buy” category.
I thought of “those” awful cakes again on Sunday, while having a laugh at the Clarkson motorcar review in the Sunday times. He suggested alternative options to buying the new Jetta, which included walking or getting stabbed. I could think of similar alternatives to buying another fake cake.
A basic BANANA BREAD is a relatively quick loaf to make and I always to resort to my late mom’s golden oldie recipe, in which I have only substituted butter for the margarine .
Feeling like something sweeter, I added a sauce and a sweet honey spread, though it can be served with a simple spread of butter.
Banana bread with salty brown sugar glaze served with honey mascarpone
1 cup sugar (white or light brown)
3 ripe bananas (the skin should be freckly) mashed
2 cups plain flour
1 teaspoon baking powder
4 pumps vanilla paste
½ cup chopped pecans optional
Caramelised nuts for topping
Cream the butter and sugar and add the eggs and vanilla
Add the banana and then the dry ingredients (sift only if you want to)
Fold through pecans-I like a plain bread with a nut topping so I only add caramelised nuts
Bake at 180 ˚C for about 1 hour or until a skewer comes out clean
Salty brown sugar glaze
2 tablespoons butter
4 tablespoons / ¼ cup milk
2 teaspoons Maldon salt * (rather omit this if you only have table salt)
½ cup packed dark brown sugar
½ cup icing sugar
Melt the butter and milk in a small pot and flake in the Maldon salt
Add the brown sugar and stir until dissolved
Remove from heat and whisk in the icing sugar
Allow to cool and thicken
If the glaze is too runny, add a little more icing sugar
Honey folded into Mascarpone (feel free to add a dash of cinnamon)
Substitute the sauce and caramelised nuts by adding some toasted to the baked loaf and drizzle over honey.
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