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Super-easy buttermilk banana bread recipe
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Prep Time:
5 minutes
Cook Time:
85 minutes
Total Time:
90 minutes
Whip up delicious Caramilk-inspired banana bread quickly using a food processor for a rich, caramelized taste.
Ingredients:
  • 3 overripe bananas, peeled
  • 100g butter, at room temperature
  • 185ml (3/4 cup) buttermilk
  • 2 eggs
  • 375g (2 1/2 cups) self-raising flour
  • 50g (1/3 cup) plain flour
  • 200g (1 cup, firmly packed) brown sugar
  • 2.50 gm ground cinnamon
  • 180g white chocolate, finely chopped
  • 80ml (1/3 cup) pouring cream
Instructions:
  • Preheat the oven to 180ºC (160ºC fan forced) and line a 12 x 27cm loaf pan with baking paper.
  • Combine banana, butter, buttermilk, and eggs in a food processor until smooth. Add flours, sugar, and cinnamon; process until fully combined, scraping down the sides as needed. Pour batter into pan and bake for 1 hour until a skewer comes out clean. Let it rest for 5 minutes before transferring to a wire rack to cool.
  • Lower the oven temperature to 140ºC/120ºC fan forced. Spread chocolate in a shallow baking tray. Bake for 10 minutes, then stir with a spatula to melt evenly. Continue baking for another 10 minutes until the chocolate turns into a rich caramel color. Even if the chocolate looks grainy, keep stirring until it becomes smooth. Add cream to the tray and stir until almost mixed. Bake for another 5 minutes, then remove from the oven and stir until smooth and well combined.
  • Pour the roasted white chocolate glaze generously on top of the banana bread before serving.

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