Dial up the flavour on your regular banana bread offering with my luxe, naughty but oh-so nice version. The butterscotch sauce takes it to dessert heights and trust me – you’ll never look back…
Chai-spiced Banana Bread & Soy Salted Butterscotch
250g p lain (all-purpose) flour
200g brown sugar
1 tsp baking powder
1 tsp ground ginger
1 tsp cardamo m
1 tsp ground cinnamon
¼ tsp grou n d nutmeg
2 eggs, lightly whisked
125g unsalted butter , melted, cooled slightly
1/3 cup sour cream
3 large bananas, mashed
honey, to brush
whipped cream, to serve
Soy s alted butterscotch sauce :
1 cup brown sugar
1 cup thickened (heavy) cream
1 tbsp soy sauce
2 tsp sea salt
1 tsp ground ginger
1 tsp cardamo m
½ tsp ground cinnamon
¼ tsp ground nutmeg
30g unsalted butter
- Preheat oven to 180 ° C /350 ° F . Spray a 7cm-deep (2 .75 in) , 10 x 20cm (4 x 8in, base measurement) loaf pan with oil and line with baking (parchment) paper.
- Place the flour, sugar, baking powder, ginger, cardamom, cinnamon, nutmeg and a pinch of salt in a large bowl. Use a whisk to combine.
- Make a well in the centre of the dry ingredients. Add the eggs, butter and sour cream. Use a large metal spoon to stir until just combined.
- Stir in the banana . Transfer to the prepared pan and smooth the surface.
- Bake the banana bread for 55 mins or unti l a skewer inserted in the middle of the cake comes out clean. Brush with honey . Set aside to cool in the pan for 15 minutes before transferring to a rack to cool completely.
- For the sauce, place al l the i ngredients in a medium saucepan over medium heat. Cook, stirring, for 4 minutes. Bring to a simmer. Simmer, without stirring for 5 minutes or u n til thickened. Set aside to cool .
- To serve, slice the banana bread. Top with whipped cream and drizzle with the salted butterscotch sauce.
