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1
Pre-heat oven with rack at a lower-center position -you don't want the crumble topping to burn)
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2
Grease a 9- by 5-inch loaf pan and line bottom of pan with parchment paper
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3
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.
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4
Add the flour, baking powder, & salt and beat mixture until everything is well-integrated.
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5
Crumble Topping:
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6
In a food processor, combine the flour, sugar. Add the cold butter; pulse until large crumbs form, about 30 seconds.
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7
Add the coconut shavings and walnuts: pulse the mixture just until combined.
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8
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.
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9
Allow to cool for 30 minutes.
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10
For the Caramel Sauce
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11
* 190 grams (1 cup) sugar
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12
* 60 ml (1/4 cup) water
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13
* 8 tblsp unsalted butter, cut into pieces
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14
* 120 ml (1/2 cup) heavy cream
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15
* pinch of salt
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16
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.
