Lifestyle editor Megan O’Sullivan dishes up some budget-friendly recipes.
As students it can sometimes be difficult to decide what to cook or bake. During this recipe series, I will be sharing budget-friendly recipes to both help reduce food waste and to inspire students to cook and bake more while at university.
This caramelised banana bread is the perfect sweet treat. It’s a great way to use leftover bananas, reducing food waste and the caramelised twist on this baking classic complements the banana sponge beautifully. Caramelised banana bread is best served slightly warm, just out of the oven.
Follow our simple recipe below for a quick and deliciously inexpensive sweet treat.
Caramelised Banana Bread Traybake (Serves 9)
Photography: Megan O’Sullivan
Equipment
Large mixing bowl
Scales
Wooden spoon
Jug
Whisk
Baking tin
Baking parchment
Small bowl
Saucepan
Spatula
Butter knife
Ingredients
150g butter (the best butter to use for this type of cake is stork or baking butter)
150g caster sugar
150g self-raising flour
3 large eggs
Splash of vanilla extract
4 large ripe bananas
50g of unsalted butter
50g of brown sugar
Recipe
Preheat the oven to 180 degrees.
Firstly, add 150g butter and 150g caster sugar to the large bowl, and mix with the wooden spoon until fluffy and all the butter and sugar is combined.
Then crack the eggs into a jug and whisk until frothy.
Next, add the self-raising flour and egg mixture to the mixing bowl and stir until the batter is smooth and lump-free.
Then in the small bowl add 2 bananas and the vanilla extract, and mash the bananas until there are no large chunks of banana.
Add this banana mixture to the cake batter and stir until combined.
Line the baking tin/ foil tray with baking paper and then pour in the cake batter.
Bake in the oven for 25 minutes.
Whilst the cake is baking, slice the remaining 2 bananas into thin slices and add to a saucepan with 50gs of unsalted butter and brown sugar on low to medium heat. Heat until the butter and sugar have both melted. Leave this on the heat for approximately 10 minutes whilst the bananas caramelise.
After 25 minutes, take the cake out of the oven and pour over the caramelised banana mixture, then place it back in the oven for 15 minutes or until a knife comes out of the cake clean.
Leave the banana bread to cool for 20 minutes before serving.
Photography: MeganO’Sullivan
The recipe is adaptable, with the option to add additional ingredients. Chocolate chips can be tossed in if you have an extra-sweet tooth. Alternatively, if you prefer a more subtle sweetness, you can add halved walnuts.
If you don’t own a baking tin, you can use a normal oven dish lined with baking paper, or even a left over foil dish. This super easy recipe is one to be enjoyed by everyone and can be served with cream or ice cream.
Share your budget recipes pics and food waste saving tips with us @aAh_mag
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