Ingredients

For the Banana Nut Bread

1/4 cup whole milk

2 1/2 cups sifted all-purpose flour (do not use self-rising flour!)

1 teaspoon baking powder

1/2 teaspoon baking powder

1 stick unsalted butter, softened

3/4 cup sugar

2 large eggs

1/2 cup applesauce/creme de marron mixture (if you do not have creme de marron, vanilla apple sauce)

3 very ripe medium bananas

3 oz walnuts, chopped (1 cup)

For the Coconut Crumble Topping

1 cup all-purpose flour

1/2 cup light brown(muscovado)sugar

8 tablespoons (1 stick) of VERY cold unsalted butter,

cut into small pieces

1 cup unsweetened coconut shavings

1/2 cup chopped walnuts

Preparation

Pre-heat oven with rack at a lower-center position -you don’t want the crumble topping to burn)

Grease a 9- by 5-inch loaf pan and line bottom of pan with parchment paper

Mix butter & sugar in a bowl with an electric mixer until it reaches a pale yellow &fluffy consistancy, about 90 seconds. Add the eggs, 1 at a time, beating until combined, then beat in the mashed bananas and applesauce/creme de marron mixture.

Add the flour, baking powder, & salt and beat mixture until everything is well-integrated.

Crumble Topping:

In a food processor, combine the flour, sugar. Add the cold butter; pulse until large crumbs form, about 30 seconds. Add the coconut shavings and walnuts: pulse the mixture just until combined. Spread topping evenly over the loaf & bake until a wooden pick or butter knife inserted in center of bread comes out clean, about 1 hour. Allow to cool for 30 minutes.

For the Caramel Sauce

  • 190 grams (1 cup) sugar
  • 60 ml (1/4 cup) water
  • 8 tblsp unsalted butter, cut into pieces
  • 120 ml (1/2 cup) heavy cream
  • pinch of salt Place sugar in a small sauce pan & then pour the water evenly over the top. Set the stove to medium-high heat. Stir the mixture occasionally until sugar has dissolved. Cover pan, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil, stirring occasionally, until syrup turns brown around the edges of the pan. Stir and swirl the caramel occasionally until it turns a deep amber.Remove pan from heat and add butter. Gently whisk, until all butter is mixed in. Allow to cool for a moment and then slowly stir in the cream. If the cream is cold it could boil over.Serve as a dessert with the caramel sauce drizzeled on the plate (or more according to your taste)and a piece of the banana nut loaf on top of the caramel.