Salted Caramel Banana Bread

This gluten-free treat from Sarah Walton works for dessert and breakfast!
Monday , 27 May 2013
Salted Caramel Banana Bread
Salted Caramel Banana Bread


2 cups gluten-free self-raising flour
2 eggs
150g dulce de leche or good quality caramel sauce
100g salted butter, melted
2 ripe bananas, mashed
1 tbsp demerara sugar crystals (big chunky ones)
1 tsp coarse salt (fleur de sel or pink salt is best)

1. Preheat the oven to 170C.
2. Combine the butter and caramel with a beater, then add the eggs and mashed bananas, and beat until smooth.
3. Stir in the flour and salt, mixing well but not squashing the air out. Pour into a greased loaf tin, scatter with the remaining demerara sugar and salt, and bake for 45 minutes or until golden and firm.

Related Articles

Giorgio Locatelli’s dessert is worth the effort to impress your dinner guests
How to cook up your own!
From his Best of British cookbook, the celeb chef shares his traditional recipe
Our fave foodie blogger, Sarah Walton aka The Hedonista, shares her delicious an