Banana mini breads with milk caramel
Even a quick dessert like banana bread can be easily transformed into a sophisticated dessert. Just prepare it in an unconventional single-serving form (if you don't have small bread molds, use muffins, for example) and add an irresistible caramel cream made from milk caramel and whipped cream.
Ingredients · Servings For 12 pieces
- 125 g plain whole wheat flour
- 100 g plain wheat flour
- 2 tsp baking powder
- salt
- 250 g bananas
- 100 ml Greek-style yogurt
- 185 g brown sugar
- 2 eggs
- 1 tsp vanilla paste
- 125ml olive oil
- 150 ml whipping cream
- 24 pcs dried fruit
Method · 55 min
- Preheat the oven to 180°C (fan 160°C). For the dough, mix both flours, baking powder and salt in a bowl. In another bowl, mash the bananas with a fork so that there are no large pieces left in the mixture. Whisk the yogurt, sugar, eggs, vanilla and olive oil into the bananas. Add the dry ingredients and mix gently until the mixture is just combined.
- Grease a 12-inch loaf pan or use a muffin tin. Divide the dough into individual rectangles or wells. Depending on the size of the pan, you may have some dough left over - in that case, pour it into muffin cups. Bake for 22-25 minutes. The baked dough should spring back slightly when touched. Let cool in the pan for 15 minutes, then turn out and let cool completely on a wire rack. (They will keep in the fridge for up to 3 days if wrapped. You can also freeze them.)
- Whip together the cream and dulce de leche until soft peaks form. Fill a piping bag fitted with a star tip with the whipped cream and pipe onto the sandwiches. Garnish with dried banana slices. Recipe and photos taken from Olive Magazine.