Baby Caramelised Banana Breads
An Original Recipe by Lorraine Elliott
Makes 6 mini banana breads
Preparation time: minutes
Cooking time:
- 3 eggs, room temperature
- 1/2 cup ripe banana
- 113g/1 stick butter, softened
- 3/4 cup caster or superfine sugar
- 2 tablespoons lemon juice
- 1 cup cake flour
- 2 tablespoons milk powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Fat pinch of salt
- 2 bananas, extra
- 2 teaspoons raw sugar
Step 1 - Preheat oven to 140C/280F and line a mini loaf tin tray (this makes about 6 breads). Whiz the banana and 1 of the eggs together in a food processor and set aside. Beat the butter and sugar together until pale and fluffy. Add the remaining two eggs one at a time making sure to mix together well between additions. Then add the banana egg mixture.
Step 2 - In a jug whisk the flour, milk powder, baking powder, vanilla, cinnamon, nutmeg and salt together. Add to the butter mixture and beat until combined. It must be mixed well but stop as soon as it becomes a uniform consistency. Using an ice cream scoop, divide the batter evenly between the cavities. Peel bananas and cut in half horizontally. Sprinkle with the sugar and bake for 35 minutes. Then turn the heat up to 180C/350F and bake for another 5 minutes just to turn it golden.