I seem to be doing lots of baking at the moment but not blogging! It’s been an emotional last week, my eldest started secondary school and he looks so young still to be wearing a blazer and travelling around SE London I think it’s more me than him tbh. We have had a few wobbles but he seems to be really enjoying the new found independence. What probably drives him, is the school canteen. We have had to put a brake on what he’s buying, I don’t think he knows when to stop!!! As a consequence I have upped my baking as I would rather he brings in some of my goods rather than the mass produced stuff!
Anyway, I had the age old, left over black bananas situation. I hate seeing food go to waste and where possible, try and use them up. Hence this recipe. Really easy, and please don’t be scared of making caramel, no sugar thermometers just basic ingredients
- Don’t buy choc chips get a bar of chocolate and cut it up, you get much better quality stuff this way.
4 ripe bananas
250g brown soft sugar
4 large eggs
200g soft butter
2 tsp vanilla extract
250g self-raising flour
100g Greek yogurt
150g bar dark chocolate broken in to chunks
Banana chips for decorating
Preheat the oven to 180 degrees centigrade
Grab yourself a big bowl and add all ingredients, mix with a spoon or in a stand mix or hand held whisk.
Pour into a lined baking dish
Cook in the oven for 30mins until a skewer comes out clean.
Leave to cool.
Take make the caramel
90g salted butter,
120 ml double cream
1 teaspoon ground sea salt
100g dark chocolate
Pour the sugar into a pan and leave on a medium heat until it’s turned to liquid.
Then add the other ingredients and stir for about 8 mins until the caramel has thickened. It will continue to thicken when it reaches room temperature.
Pour over the traybake and place banana chips on top.
Leave to set – it will still remain sticky.