Caramilk Banana Bread

A delightful twist on a classic favourite with my Caramilk banana bread. This moist and flavourful treat combines the familiar comfort of banana bread with the indulgent sweetness of Caramilk chocolate. Each bite is a delicious blend of ripe bananas and rich caramel chocolate chunks, creating a heavenly experience for your taste buds. Whether enjoyed with a cup of coffee for breakfast or as a satisfying dessert, this Caramilk banana bread is sure to become a regular recipe for me!

Baking Tips:

• Unripe bananas: If your bananas are not ripe, preheat your oven to 150°C and place your bananas unpeeled on a lined baking tray evenly spaced. Bake them for about 15 minutes or until they're black and squishy. Remove them from the oven and allow to cool slightly before peeling them and mashing them.

• Moist banana bread: A big secret to moist banana bread is melted butter, as opposed to room temperature butter as it helps to soaks up all the flour which gives you that smooth texture.

• Don't over mix the banana bread batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

• Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

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Caramilk Banana Bread

Yield: 12 Slices

Author: Chloe Sims

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M

A delightful twist on a classic favourite.

Ingredients

Banana Bread

• 235g Plain Flour
• 150g Caster Sugar
• 50g Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 3 Medium Ripe Bananas
• 2 Large Eggs (Lightly Whisked)
• 115g Unsalted Butter (Melted and Cooled)
• 2 tsp Vanilla Extract
• 175g Caramilk Chocolate Chips

Caramilk Chocolate Top

• 110g Caramilk Chocolate
• 1 1/2 Tbsp Thickened Cream

Instructions

Caramilk Banana Bread

1. Preheat the oven to 175°C, grease and line a 9 inch loaf pan with parchment paper. Set aside.
2. Whisk together the flour, both sugars, baking soda, salt and cinnamon. Set aside.
3. In a separate bowl, mash the ripe bananas really well. Add the eggs, cooled melted butter and vanilla then mix until well combined.
4. Using a spatula, carefully fold the wet ingredients into the dry ingredients until just combined.
5. Carefully fold the Caramilk chocolate chips into the mixture (Try not to over mix).
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until golden brown (You can insert a skewer in the center, if it comes out clean it is ready).
7. Let cool in the pan for 15 minutes before taking it out and letting it cool on a cooling rack (If you leave it in the pan to cool, the banana bread will get soggy!).
8. Place the Caramilk chocolate and cream in a microwaveable bowl. Microwave in 30 second bursts (stirring in-between) until melted and combined.
9. Spoon the mixture onto the banana bread and carefully spread with a spatula.
10. Slice up as many pieces as you like (I cut 12 slices).
11. Enjoy!

Notes

Unripe bananas: If your bananas are not ripe, preheat your oven to 150°C and place your bananas unpeeled on a lined baking tray evenly spaced. Bake them for about 15 minutes or until they're black and squishy. Remove them from the oven and allow to cool slightly before peeling them and mashing them.

Moist banana bread: A big secret to moist banana bread is melted butter, as opposed to room temperature butter as it helps to soaks up all the flour which gives you that smooth texture.

Don't over mix the banana bread batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

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