Banana Nut Bread With Roasted Coconut Crumble Topping And Caramel Sauce - By Epicure On A Budget

1. 1

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

2. 2

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

3. 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.

4. 4

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

5. 5

   Crumble Topping:

6. 6

   In a food processor, combine the flour, sugar. Add the cold butter; pulse until large crumbs form, about 30 seconds.

7. 7

   Add the coconut shavings and walnuts: pulse the mixture just until combined.

8. 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.

9. 9

   Allow to cool for 30 minutes.

10. 10

    For the Caramel Sauce

11. 11

    * 190 grams (1 cup) sugar

12. 12

    * 60 ml (1/4 cup) water

13. 13

    * 8 tblsp unsalted butter, cut into pieces

14. 14

    * 120 ml (1/2 cup) heavy cream

15. 15

    * pinch of salt

16. 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.

* Per serving · 4 servings · Values may vary.