banana bread (brûlée sundae)

banana bread:

• 275g all-purpose flour

• 1 stick butter (room temperature)

• 240g sugar

• 1 whole egg (room temperature)

• 1 egg yolk (room temperature)

• 2 ripe bananas

• 1/2 cup walnuts (chopped)

• 2/3 cup brown sugar

• 1 tsp baking powder

• 1 tsp salt

• 1/2 tbsp molasses

• 6-8 cardamom pods

• 1 1/2 sticks cinnamon

• 4-6 cloves

• dash black pepper

streusel topping:

•  3 tbsp butter

• 6 tbsp all purpose flour

• 4 tbsp oats

• 3 tbsp sugar

• 1/2 tsp salt

Sundae toppings:

• vanilla ice cream

• bananas (preferably under-ripe)

• sugar

• honey

• cinnamon

Substitutions:

• I used whole spices for this recipe. If you prefer, you can use ground spices. Below is an approximation:

• 1 tbsp cinnamon

• 1/4 tsp cardamom

• 1/2 tsp clove

Preparation:

• If using whole spices, remove the cardamom seeds from their shell. Place cardamom seeds, cinnamon sticks, and cloves into a grinder, grind to fine powder.

• Chop the walnuts.

• Add the dry ingredients (minus the brown sugar) into a large bowl. Whisk to combine. Add the walnuts, stir to combine.

• In a stand mixer (or large bowl, if using a hand mixer), cream the butter until light and fluffy.

• Scrap down the sides of the bowl, then add the brown sugar. Mix at a moderate speed for 2-3 minutes.

• Scrap the down bowl again, then add the molasses (and vanilla extract), mix for another 30-60 seconds to incorporate.  

• Next add the whole egg and egg yolk to the butter mixture. Mix at a moderate speed for about 1-2 minutes.

• I crushed the bananas prior to adding them, but you could just as easily break the bananas into small pieces and then add them into the bowl. Whatever path you take, now is the time to add the banana to the mixture. Mix for another 1-2 minutes at a moderate speed.

• Scrap the sides of the bowl, then add ½ of the dry ingredients into the mixture, mix at a moderate speed for about 45-60 seconds.  

• Once incorporated, add the other ½ of the dry ingredients, mixing for another 45-60 seconds at a moderate speed.

• Prepare the streusel topping by adding flour, salt, and sugar into a bowl. Whisk to combine. Using a fork or pastry cutter, cut the butter into the flour, until the mixture is coarse/crumbly. Next add the oats, whisk to combine.

• Grease a loaf pan (I used a 1-pound pan) with butter. Add white sugar to the pan, rotating until all surface areas are covered, then turn the pan upside down in order to dump out any excess sugar.

• Add the mixture to the loaf pan, then top with streusel.

• Place the banana bread into a preheated oven at 375°, bake for 50-60 minutes, or until a toothpick/cake tester comes away clean.

• You can choose to stop here. You’ll have yourself some pretty darn good banana bread. But…you could also have some pretty darn good banana bread AND a sundae if you’d like to continue. What do I think? Life’s short…Let’s have a sundae too.

• Slice some bananas, top with sugar. Using a blow torch, brûlée the bananas until the sugar caramelizes. Once done, I recommend placing them into the freezer for a couple of minutes. This helps to prevent your ice cream from melting too quickly. Unless, of course, you’re into that—then blaze forward and you do you.

• Add a slice of butter to skillet and then pan fry the banana bread on medium low. Cook for about 1-3 minutes, or until dark golden brown. Repeat process for uncooked side.

• To serve, spoon out some vanilla ice cream into a bowl. Add the banana bread, brûlée bananas, drizzle some honey, then top with a dash of cinnamon.

• Enjoy.