“Food on the Hill” by Sue York
This week’s recipe…
Photo by Sue York/ladailypost.com
Caramel Banana Bread
4 cups bread flour
2 cups of walnut pieces
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter- melted
3 eggs
2 teaspoons caramel extract (can find it in Santa Fe or Internet)
½ cup caramel ice cream syrup in glass jar– plus ¾ cup to drizzle over each piece of bread during plating 6 large bananas mashed but with little lumps still in them.
Photo by Sue York/ladailypost.comPrepare pans – cut pieces of parchment paper to fit in the bottom of each loaf pan.
Photo by Sue York/ladailypost.comSpray each pan with non-stick coating at the same time spray the ½ cup measure so when you put the caramel into it, it will come out easy. Place one piece of the parchment paper in the bottom of each pan.
Re-spray the bottom of the pans. Pre-heat oven to 350 degrees. Mix together in large bowl the flour, nuts, salt, baking soda and sugar.In a separate bowl mash the bananas until the proper consistence.
Add in the eggs, butter and caramel and mix well.
Photo by Sue York/ladailypost.comAdd the wet ingredients to the dry ingredients and mix gently until you can no longer see any dry mix left. Divide into the two pans and smooth the tops.Bake at 350 degrees for 55-60 minutes until done. Cool before slicing. The bread will get a better flavor if you can stand to wait 24 hours before you eat it. It gives the flavors a chance to develop. When ready to serve place two slices of bread and ice cream on a plate and drizzle with the caramel sauce.
Photo by Sue York/ladailypost.comEditor’s Note: Food on the Hill is a weekly food column by Sue York of Los Alamos.
