Toasted Coconut Caramel Banana Bread

May 27, 2016

Banana bread is magical; it transcends seasons and manages to provide comfort no matter where you are. It is one of those delicious things that do not need a precise recipe and everyone has their own way of making it. This version of banana bread (the best version) incorporates coconut pieces and our Toasted Coconut Caramels for a double coconut twist!

 

 

Stay Sweet,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Banana Bread

½ cup of butter, browned

2 cups flour

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

¾ cup sugar

2 eggs

3 bananas mashed

1 tsp vanilla

¼ cup buttermilk

¾ cup coconut flakes

 

Caramel

1 bag of Kerr’s Toasted Coconut Caramels (150g)

1tbs butter

¼ cup milk

 

Method

 

Caramel

 

Combine unwrapped Kerr’s Toasted Coconut Caramels with the butter and milk in a pot. While stirring, gently heat the mixture over medium heat until it has melted and all ingredients have combined to form a smooth caramel. Remove from heat.

 

Banana Bread

  1. On the stovetop, brown the butter by gently heating it over medium heat until it boils and turns into a deep brown colour. Let cool to room temperature – the butter should start to solidify.

  2. Toast the shaved coconut pieces in the oven for 10 minutes at 325ᴼF, stirring periodically. You can also toast the coconut on the stove top in a dry non-stick pan over medium low heat, stirring occasionally. Let cool to room temperature.

  3. In a medium bowl, whisk together, the flour, sugar, baking soda, salt, and cinnamon.

  4. In a large bowl, mix together the browned butter, eggs, and mashed bananas until combined. Add vanilla and buttermilk.

  5. In stages, add the flour mixture to the butter mixture until well combined. Add ½ cup of the toasted coconut (1/4 cup is reserved for the topping).

  6. Pour the batter into a greased loaf pan until the pan is 1/3 full. With a knife or spoon, create a ridge in the batter where the caramel will be poured.

  7. Pour about ¼ cup of the caramel over the batter – try to avoid touching the edges with the caramel as this will leak out of you bread. Reserve the remaining caramel.

  8. Pour the remaining batter into the pan, and bake at 350ᴼF for approximately 50 minutes, or until a knife can be cleanly removed. Let cool.

  9. Once the banana bread has cooled, drizzle the remaining caramel over the banana bread and sprinkle with the remaining toasted coconut pieces.

  10. Enjoy on your own or with others!