Salted Caramel Banana Bread
2 cups gluten-free self-raising flour
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.