How to Make Banana Bread | Chef Studio Basics

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier nut alternative, while sunflower seeds are a nut-free option.

Cream together 60 grams of butter and 260 grams of dark brown sugar in a mixing bowl.

Add 2 large eggs to the mixture and mix until well combined.

In a separate bowl, whisk together 275 grams of all-purpose flour, 1.25 teaspoons of baking soda, and 1 teaspoon of salt.

Add 100 milliliters of buttermilk to the dry ingredients, alternating with the dry ingredients while mixing.

Mash super ripe bananas and add them to the batter.

Fold in 100 grams of roughly chopped pecans into the batter.

Line a loaf pan with parchment paper and pour the batter into the pan.

Bake at 175°C (350°F) for about 45 minutes, checking after 30 minutes for doneness.

For the caramel toffee sauce, combine 260 grams of dark brown sugar, 250 milliliters of heavy cream, 113 grams of butter, and 1 tablespoon of golden syrup in a pot.

Heat the mixture for about 5 to 10 minutes until the sugar dissolves and the sauce is bubbling and golden brown.

Remove from heat and stir in 1 teaspoon of vanilla.

Transfer the sauce to a shallow container and cool in the fridge before serving.

Slice the banana bread and drizzle with the caramel toffee sauce, topping with pecans and dried banana chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens