Create the ultimate banana bread

MEMPHIS BANANA BREAD

INGREDIENTS

• 1 cup (220g) caster sugar
• 175g softened unsalted butter
• 2 eggs
• 3 ripe bananas, mashed,
• 5 firm bananas, extra
• 13/4 cups (260g) plain flour
• 1 teaspoon bicarbonate of soda
• 100g brown sugar
• Juice of 1/2 lemon
• 300ml thickened cream, whisked to soft peaks
• 1/2 cup (75g) salted peanuts, chopped
• 100ml rum

• METHOD

  • 1
    Preheat the oven to 180C. Lightly grease and line a 1.25L loaf pan with baking paper.
  • 2
    Using electric beaters, beat caster sugar and 125g butter until thick and pale. Add the eggs and mashed banana, then beat on low speed until combined. Add the flour, bicarbonate of soda and 1/2 teaspoon salt, and stir until just combined. Pour the mixture into the prepared loaf pan and bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly, then turn out onto a wire rack to cool completely.
  • 3
    To make the topping, place brown sugar and remaining 50g butter in a saucepan over medium heat, stirring until sugar dissolves. Slice firm bananas at an angle and toss in lemon juice to coat, then add to pan. Cook, tossing, for 1-2 minutes until banana starts to soften and caramelise.
  • 4
    To serve, slice banana bread and toast lightly. Top with the caramelised banana, whipped cream and peanuts. Place the rum in a small saucepan over medium heat and warm slightly. Tilt the pan slightly away from yourself. Carefully light a match and ignite the rum, then immediately pour flaming rum over the plated banana bread, bananas and cream.