Salted caramel banana bread

I have a friend who likes to salt slices of green apple. Some might find this unusual, but I completely understand it. Until you have tried salted caramel in Provincial France (yes, you have to be there, not just have it shipped out), you might never understand how salt can affect the taste of sweet things in a very good way.


As my wine study showed me (Yes, I spent 4 years drinking at university), sometimes contrasting flavours is the best way to bring out the best. Think foie gras (salty, creamy goose liver pate) and Sauternes (sweet and marmaladey dessert wine), or maybe a ripe Australian Shiraz with a wedge of gorgonzola. Each element tastes good on its own, but put them together, and 1+1 suddenly makes 3.

Ingredients:

• 2 cups self-raising flour
• 2 eggs
• 150g caramel (or maple) syrup
• 100g salted butter (melted)
• 1 tsp coarse salt (fleur de sel or pink salt best)
• 1 tbsp demerara sugar crystals (big chunky ones)
• 3 bananas
• 1/4 cup milk

Instructions:

1. In a blender, combine syrup, milk, melted butter, bananas and 1/2 of each of the salt and sugar.
2. In a separate bowl, beat eggs, then alternating, add wet mix and sifted flour, stirring vigourously.
3. pour into a greased loaf tin, scatter with remaining sugar and salt, and bake in a preheated oven at 180︒C for 40 minutes or until golden and firm.

This cake will freeze well. It can also be sliced and pan-fried in butter and served with sliced banana and maple syrup for breakfast. Seriously, seriously good breakfast.