THIS IS NOT NORMAL BANANA BREAD. This a decadent and magic dessert, and when you take a bite all of the curse words that you’ve been storing up through the day from people cutting you off on the freeway or from passive aggressive coworkers come seeping out in one giant relief of yummmmmm. This banana bread makes you believe in the world and makes you want to have baby or at the very least adopt a rescue dog just so you can show it how great life can be.
here’s what you need:
For the banana bread:
7 tbsp unsalted butter at room temperature, cut into 2cm cubes
1/3 cup granulated sugar
1/3 packed cup light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup plus 1 tbsp/110g self-rising flour
1 cup/100g almond flour
2 tbsp malted milk powder (this can be found near the hot chocolate in the supermarket and if you don’t see malted milk you can use Ovaltine)
1/8 tsp salt
1/2 tsp ground cinnamon
3/4 tsp baking soda
2-3 ripe bannans (8oz/230g) mashed
1/2 plus 2 tbsp/100g sour cream
2 tbsp bourbon
1 cup granulated sugar
1/2 cup water
1/2 cup plus 2 tsp heavy cream
1 1/2 tbsp bourbon
Here’s what you do:
Preheat the oven to 350°F. Lightly grease muffin pans, dust with flour and set aside.
Place the butter and both sugars in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed for about 3 minutes, until light but super fluffy.
Add the eggs, one at a time, beating after adding. Add the vanilla extract. Beat for another minute to combine.
Sift the flour, almond meal, malted milk powder, salt, ground cinnamon and baking soda into a large bowl. Whisk to combine and set aside.
Place the mashed bananas in a separate bowl with the sour cream and bourbon. Mix well, then add a quarter of this to the butter-sugar mixture, beating on low speed to incorporate.
Add a quarter of the dry ingredients, continuing to beat, and continue in alternating batches with the remaining wet and dry ingredients until everything is combined.
Spoon the mixture into the muffin pans, filling them about three-quarters of the way up the sides. Bake for 15- 20 minutes, or until a skewer comes out clean. Remove from the oven and set aside in their pans until completely cool.
Once cool, place the muffins on a wire rack with a tray or sheet of parchment paper underneath.
For the bourbon caramel, while the muffins are in the oven, place the sugar and water in a medium saucepan and stir to combine. Bring to a boil, then simmer over medium-high heat for 10 minutes, until the mix begins to change color and becomes a deep amber color. Gently swirl the pan from time to time to distribute the heat. Remove from heat and carefully stir in the cream and bourbon. If the mixture gives you issues, return the pan to a low heat and stir until smooth. Set aside for about 30 minutes in the pan
Drizzle the caramel over the muffins, allowing it to drip down the sides, before serving.
Muffins without caramel keep for 3-4 days, with caramel up to 24 hours.Print