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100g granulated sugar
200g unsalted butter
125g ripe banana, pureed
200g soft light brown sugar
75g demerara sugar
2 tsp of vanilla extract
2 large eggs
200g plain flour
1 tsp baking powder
100g pecans, toasted and chopped
100g milk chocolate
100g white chocolate
2 medium bananas, sliced in half length ways
Preheat the oven to 160C, line a 20x 20cm square cake tin with parchment and a baking sheet with a layer of greaseproof paper.
Make a hard caramel first by place the granulated sugar in a deep, heavy based pan, melt the sugar, watching carefully and swirling often to make sure the sugar melts evenly, when all the sugar is melted and amber in colour pour onto the lined baking sheet and tilt it to spread the sugar layer over the sheet. Set aside to cool and then use a rolling pin to break in to small shards.
Place the butter in a pan and melt over a low to medium heat, once melted keep gently stirring the butter and gently brown it, there should be a nutty aroma and the milk solids in the butter should be golden brown. Then pour the browned butter into the bowl of a free standing mixer and allow to cool slightly.
Add the banana, sugars and vanilla to the bowl and beat for a few minutes with the paddle attachment until all the ingredients are incorporated. Then beat in the eggs one at a time.
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Repost from @tastemadeuk
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