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The addition of miso transforms a simple brown sugar caramel into an umami edged delight. Divine on top of a freshly baked banana loaf. Enjoy with a strong cup of coffee for the perfect treat.
Recipe & photography by Kelly Gibney
2 ripe All Good bananas -sliced
5 free-range eggs
¼ cup coconut sugar**(other types of sugar will also work)
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
1 heaped teaspoon gluten free baking powder
3 ½ cups almond meal
Miso Caramel sauce
1 cup brown sugar
½ cup water
½ cup cream
3 tablespoon white miso paste
2 pinches sea salt
Preheat oven to 160 degrees Celsius.
Place all the ingredients except 1 cup almond meal into a food processor and run until the batter is smooth. Add the remaining almond meal and mix well.
Poured into a lined loaf tin. Bake for 50-60 minutes until a skewer comes out clean when inserted. Leave in the tin for 10 minutes before removing and leaving on a wire rack to cool.
While the loaf is cooking, place the brown sugar into a saucepan over a medium-low heat. Stir once to combine and then do not stir again. Bring the mixture to a bubbling point. Keep a close eye on this as you want the sugar and water to have time to thicken and darken without burning. You may need to reduce the temperatures lightly.
Let it bubble away gently for roughly 10 minutes. Remove from the heat. Whisk in the cream, followed by the miso and salt. Place in the fridge to cool and thicken.
Pour over the loaf just prior to serving. Any leftover caramel can be stored in an airtight container in the fridge for 1 week. Use it on a banana split!
**I prefer the banana loaf to just be lightly sweetened when it is paired with the caramel sauce. If you like a sweeter loaf, add an additional ¼ cup of sugar.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.