Tuesday, May 22, 2012

Salted Peanut and Caramel Banana Bread

Mother never wasted food so blackening bananas would never go in the compost or trash. Now my mouth is watering for the taste of banana bread, salty peanuts and sweet caramel.

Try this updated version of simple, quick Banana Bread, from CostcoConnection. Similar to Carrot bread on page 197 in Tastes & Treasures cookbook, your family and guests will want more.

Salted Peanut and Caramel Banana Bread
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/3 cup plain yogurt
1 cup mashed very ripe bananas
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shredded coconut
2/3 cup chopped salted peanuts
1/2 cup toffee bits, or caramel or butterscotch chips

Salted Peanut Caramel topping
1/4 cup shredded sweetened coconut
1/2 cup chopped salted peanuts
1/4 cup toffee bits, or caramel or butterscotch chips
2 tablespoons caramel sundae topping

Preheat oven to 350 degrees. Generous spray a 12-cup Bundt pan or two 9 X 5 inch loaf pans. Place on a parchment-paper-lined baking sheet.

In a mixer bowl, cream the butter and sugar until fluffy. Add eggs, vanilla, yogurt and mashed bananas, scraping down the bowl often to blend evenly.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Stir the dry ingredients into the wet batter. Fold in coconut, peanuts, toffee, caramel or butterscotch chips, blending well. Spoon into prepared baking pan.

To make the topping, mix coconut, peanuts and toffee, caramel or butterscotch chips in a small bowl. Sprinkle on top of cake. Drizzle on caramel.

Bake 50 to 55 minutes, until cake tests done. Cool 10 minutes before removing from pan, and drizzle on more caramel if desired.

Makes 8 to 10 servings. Freezes well.