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Memphis banana bread
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevate banana bread with Matt Preston's recipe featuring peanuts and flambeed rum for a decadent twist.
Ingredients:
  • 220g caster sugar
  • 175g softened unsalted butter
  • 2 eggs
  • 3 ripe bananas, mashed,
  • 5 firm bananas, extra
  • 260g plain flour
  • 2.50 gm bicarbonate of soda
  • 100g brown sugar
  • Juice of 1/2 lemon
  • 300ml thickened cream, whisked to soft peaks
  • 75g peanuts
  • 100ml rum
Instructions:
  • Preheat the oven to 180C and prepare a 1.25L loaf pan by lightly greasing and lining it with baking paper.
  • In a bowl, cream caster sugar and 125g butter using electric beaters until thick and pale. Mix in eggs and mashed banana, beating on low speed until combined. Fold in flour, bicarbonate of soda, and 1/2 teaspoon salt until just combined. Transfer mixture to a loaf pan and bake for 55 minutes or until a skewer comes out clean. Let it cool briefly, then turn out onto a wire rack to cool completely.
  • For the topping, combine brown sugar and the remaining 50g of butter in a saucepan over medium heat, stirring until the sugar dissolves. Slice firm bananas at an angle, toss in lemon juice, and add to the pan. Cook for 1-2 minutes, tossing occasionally, until the bananas start to soften and caramelize.
  • To serve, lightly toast slices of banana bread and top with caramelized banana, whipped cream, and peanuts. Warm rum in a saucepan over medium heat, then carefully ignite with a match and pour the flaming rum over the plated dessert. Enjoy the impressive show before digging in.

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