Chai-spiced Banana Bread & Soy Salted Butterscotch
Chai-spiced Banana Bread & Soy Salted Butterscotch
Ingredients
Banana Bread
- 250g plain (all-purpose) flour
- 200g brown sugar
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cardamom
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 eggs, lightly whisked
- 125g unsalted butter, melted, cooled slightly
- 1/3 cup sour cream
- 3 large bananas, mashed
- honey, to brush
- whipped cream, to serve
Soy Salted Butterscotch Sauce
- 1 cup brown sugar
- 1 cup thickened (heavy) cream
- 1 tbsp soy sauce
- 2 tsp sea salt
- 1 tsp ground ginger
- 1 tsp cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 30g unsalted butter
Instructions
- 1
Preheat oven to 180°C/350°F. Spray a 7cm-deep (2.75in), 10 x 20cm (4 x 8in, base measurement) loaf pan with oil and line with baking (parchment) paper.
- 2
Place the flour, sugar, baking powder, ginger, cardamom, cinnamon, nutmeg and a pinch of salt in a large bowl. Use a whisk to combine.
- 3
Make a well in the centre of the dry ingredients. Add the eggs, butter and sour cream. Use a large metal spoon to stir until just combined.
- 4
Stir in the banana.
- 5
Transfer to the prepared pan and smooth the surface.
- 6
Bake the banana bread for 55 mins or until a skewer inserted in the middle of the cake comes out clean.
- 7
Brush with honey.
- 8
Set aside to cool in the pan for 15 minutes before transferring to a rack to cool completely.
- 9
For the sauce, place all the ingredients in a medium saucepan over medium heat.
- 10
Cook, stirring, for 4 minutes. Bring to a simmer.
- 11
Simmer, without stirring for 5 minutes or until thickened. Set aside to cool.
- 12
To serve, slice the banana bread. Top with whipped cream and drizzle with the salted butterscotch sauce.
