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.
Caramilk Banana Bread
Ingredients
Instructions
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.