Ingredients

Method

• 120 g butter
• 3 very ripe large bananas, peeled
• 2 large free-range eggs
• ½ cup amasi
• 250 g Woolworths gluten-free all-purpose four
• 190 g brown sugar
• 1 t bicarbonate of soda
• 1 t baking powder
• 1 t vanilla extract
• ½ t fine salt
• 2 bananas (yellow but not too ripe), sliced lengthways
• pecan nuts, toasted and chopped, for serving (optional)
• vanilla ice cream, for serving (optional)
• For the cheat’s caramel sauce:
• 1 x 385 g can condensed milk
• 1/3 cup milk
• 1 T butter
• 1 t vanilla extract
• ground cinnamon, to taste (optional)
• sea salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Grease a 23 cm round cast-iron skillet.

2. Place the butter in a pan over a medium-low heat. As it melts, gently swirl every few minutes until it turns golden brown with nutty and fragrant. Remove from the heat and set aside to cool.

3. Mash the bananas in a bowl, then whisk in the cooled butter, eggs and amasi. Add the dry ingredients and gently mix until combined but not overmixed.

4. Pour the batter into the tin, then top with the sliced bananas.

5. Bake for 30–35 minutes, or until a skewer comes out clean. Allow to cool in the tin for 5 minutes.

6. To make the sauce, place the condensed milk, milk, butter and vanilla into a saucepan over medium heat. Mix gently until the sauce comes together, adding more milk to thin out if necessary. Add the cinnamon and salt to taste, remove from the heat and serve immediately with the banana bread.

Cook’s note: Top with a scoop of vanilla ice cream and toasted pecans for an extra indulgent treat! Don’t have ripe bananas? Place yellow bananas on a baking sheet, bake at 160°C for 10–15 minutes, or until completely black and shiny, then cool for 20 minutes. Peel, mash and bake away! It won’t ripen the bananas, but it will soften and bring out the sweetness.

Don’t have amasi? Use buttermilk!

Find more bread recipes here. 

Videography: Kevashan Moodley
Photograph: Shavan Rahim
Food assistant: Emma Nkunzana