This might feel like overkill, but I need to insert this *other* banana bread recipe, now. I started my blog with a banana cake a few weeks ago, so variety is probably not my strong suit, but the reason is simple: this bread/cake/whatever you call it is heaven. It’s so simple to make too; do you know how I know it? I baked it with my sister, on a rainy Sunday afternoon, when I had just flown home from overseas, with barely any sleep on an overnight flight.
I am irrationally scared of planes. I didn’t use to be, but once, a few years ago, I was flying with an airline that shall remain nameless, and that in 2008 still didn’t have an individual in-flight entertainment system. So to pass time I had bought, ahem, Twilight at the airport. That was when it was all the rage, mind you (yes, it’s my only excuse, and it’s pitiful.) There were very strong turbulences on that particular flight, and I thought I wasn’t going to make it. I hung on to my book for dear life, and finally made it safely across the Atlantic. Eversince that day, I am s*** scared of flying, which I do a lot, and which I do alone. I also believe that Twilight saved my life -at least from a lethal panic attack.
So that Sunday hadn’t really kicked off perfectly, what with the no sleeping and praying for mercy over the Atlantic the night before; but thankfully my sister -a great cook, by the way- came to the rescue, and we decided to whip up this cake from my new favorite cookbook. It turned out perfectly. It was moist, flavorful and comforting. Exactly what I needed at that specific moment. You should try making it jetlagged while chatting with your sister and your roommate, and you’ll see: it’s just magic.
Banana bread with butterscotch frosting
- 3 ripe bananas
- 1 1/2 stick (170 g) unsalted butter, in small cubes, at room temperature
- 3/4 cup (170 g) brown sugar
- 1/2 tsp (3 g) kosher salt
- 3 eggs
- 1 tsp vanilla extract (or 1 pack vanilla sugar)
- 1 3/4 cup (220 g) flour
- 2 tsp (10 g) baking powder
- 1/2 cup (60 g) chopped walnuts
- 1/2 cup (110 g) cream cheese
1.The bread: Preheat oven to 325°F. Grease a 9×5 inch loaf pan, set aside.
2. Peel and mash the bananas with a fork. In a large bowl, combine the bananas, 1 stick (115 g) of the butter, 1/2 cup (115 g) of the sugar, salt, flour, eggs, vanilla and baking powder. Beat all the ingredients with an electric mixer until smooth. Stir in the walnuts, then pour into the prepared pan.
3. Bake for 30-40 minutes, or until an inserted toothpick comes out almost clean (you want it to still be a bit soft inside.) Cool in the pan for 10 minutes, then transfer to a cooling rack.
4.The frosting: In a saucepan, heat the remaining butter and sugar with 1 tablespoon water over low heat, until the sugar has dissolved. Let it simmer for 3 minutes, until it looks like silky caramel. Remove from heat and let cool.
5. In a bowl, combine the cream cheese and caramel, whisking them together into a smooth frosting.
6. To assemble: spread the frosting over the cooled bread, top with a few chopped nuts to decorate. Enjoy!
- If the frosting is too liquid, refrigerate for a few minutes.
- If you are in a hurry, you may omit the frosting altogether, although it is sinfully good, but the bread stands for itself.
Source: slightly adapted from What to cook and how to cook it, by Jane Hornby.