When I was back home in California, my cousin Shelley brought over a banana bread that had chopped walnuts in it. It was so packed with walnuts, I jokingly called it “walnut flour.” The topping was like a caramelized, crunchy deliciousness. I definitely had to unbutton my pants because I ate so much of it. My taste buds held the memory tight- as I was determined to re-create it when I got back to France.
My cousin Shelley and me.
As soon as I returned to France, the whole conversation was swirling around a bizarre piece of art — a banana duct-taped to the wall- Plus, I was so jet-lagged, that’s when I thought I’d do my own creative project and head into the kitchen to make that banana bread. Since my cousin bought the banana bread from a bakery, there wasn’t any recipe which suited me just fine since I don’t follow them anyway. Most the time my concoctions turn out- I guess you could say, I will never be a starving artist.
In my blender, I added the dry ingredients: walnuts, chocolate chips, flour, sugar, baking soda, and baking powder. I gave it a quick whirl, leaving some chunks of chocolate — which suited me just fine, especially knowing Olivia would love it, as she calls herself the “Chocolate Queen” (she’s been listening to ABBA way too much). Then I poured the dry mixture into a large bowl.
To the blender, I added the wet ingredients: olive oil, eggs, ripe bananas, vanilla paste, and a splash of milk, blending it all until it was smooth and fluffy. I slowly mixed the creamy wet ingredients into the dry, and there was so much batter that I poured part of it into a heavily buttered Bundt pan and the rest into a cupcake tin. I crossed my fingers and popped them into the hot oven.
While that was baking, I made a coconut cream salted caramel sauce. I can’t remember exactly how I did it — something with coconut cream, butter, sugar, and a pinch of rock salt in a saucepan — but it turned out like a miracle. I could’ve eaten the whole pan. Instead, I poured it over the banana chocolate walnut bread.
Since Chelsea and her family are living with us while they renovate their home, I have a perfect excuse to bake and cook, which I absolutely love. More for them, less for me. The cake came out warm and moist, and I took it to them. It was gone before I even had time to wash the dishes!
Here’s the recipe I am guessing the measurements:
Banana Chocolate Walnut Bread with Coconut Caramel Sauce
Prep Time: 30 minutes
Bake Temperature: 170°C (340°F)
Ingredients:
- Almost 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 pinches salt
- a spoonful of vanilla paste
- 3 bananas
- A splash of whole milk
- Not a greedy cup of sugar
- ½ cup of olive oil dripping over the rim
- 2 brown eggs
- A very generous cup of chocolate chips
- 3 handful of pre chopped walnuts.
(4 spoonfuls of butter for the baking pan)
In a blender, combine the dry ingredients: flour, baking powder, baking soda, chocolate chips walnuts, sugar, and salt. Blend until it becomes powdery. Some of the chocolate chips weren’t fully powdery which gave a surprise to the final bread texture.) Add this powdery mixture to a mixing bowl.
Then in the blender add the wet ingredients, add the bananas, vanilla, olive oil, eggs, and a splash of milk. Blend until everything turns into a luscious fluffiness.
Combine the wet and dry mixtures in the mixing bowl and stir until smooth.
Pour the mixed batter into a lavisly buttered Bundt pan. (My Bundt pan is small, I had extra batter for 8 cupcakes.)
Bake: Pour the batter into the prepared pan and bake at 170°C for about 30 minutes, or until a toothpick comes out clean from the center. The cupcakes take less time.
Make the coconut caramel sauce: While the bread is baking, make the caramel sauce. In a saucepan, melt the sugar over medium heat, stirring constantly, until it is a golden liquid, add the coconut cream slowly, one spoonful at a time, until you’ve added about ¾ cup. Stir in a small knob of butter and a pinch of rock salt. Keep stirring until smooth, and thick,
When the bread comes out of the oven, drizzle the coconut caramel sauce over the top while it’s still warm. I didn’t use all of it, but you can.
Note: This recipe is my best estimate based on what I used, so measurements may vary. Plus, Don’t lick the spoon after making the caramel sauce unless you want a burnt tongue.
Leave a Reply