for 12 pieces

Coconut caramel

100 g	sugar
2 tbsp	water
2 ½ dl	coconut cream
¼ tsp	salt

Cake mixture

3	ripe bananas, bruised
¾ dl	sunflower oil
80 g	sugar
250 g	white flour
10 g	crushed linseed
1 parcel	baking powder

Decorate

¼ tsp

sea salt

How it's done

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.

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