Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Coconut caramel
Cake mixture
Decorate
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
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Coconut caramel
Bring the sugar and water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the coconut cream and salt, simmer over a low heat until the caramel has dissolved. Reduce by half for approx. 10 mins., allow to cool slightly. Place 40 g coconut caramel in a bowl, leave the rest to cool, cover and chill for at least 2 hrs.
Cake mixture
Add the bananas, oil and sugar to the bowl with the remaining caramel, mix well with a whisk. Combine the flour, linseeds and baking powder, mix in. Transfer the cake batter to the prepared tin.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the banana bread from the tin and leave to cool on a rack.
Decorate
Take the coconut caramel out of the refrigerator and spread on top of the banana bread. Sprinkle with fleur de sel.
| Tip: | Make the coconut caramel the day before. |
|---|
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