2 weeks Ago By Chanelle Georgina
"We all love a banana bread ," Nadiya Hussain said, adding that her version adds "something a little bit different". The mum-of-three first capitulated to culinary fame when she won series six of the Great British Bake Off in 2015. Since then, Nadiya has published six cook books, her latest TV project is called Fast Flavours, and she still creates the most refreshing recipe .
For her banana thyme loaf, the creation is finished off with a sticky sweet salted caramel. Sharing her recipe for banana thyme loaf, here's how you can recreate Nadiya's magic. Banana thyme loaf Serves: eight to 10 people For the loaf: Four small bananas, three mashed (340g prepped weight), one sliced lengthways 50g salted butter, melted, plus extra for greasing the tin 175g caster sugar A pinch of salt A large sprig of fresh thyme, leaves picked 120ml olive oil 75ml whole milk, at room temperature 300g self-raising flour, sifted For the salted caramel: 100g caster sugar 45g salted butter 60ml cream Half a teaspoon salt flakes Method Line and grease a loaf tin and preheat the oven to 180C (fan 160C).
Mix the mashed bananas, butter and caster sugar, then add the salt and thyme leaves. Pour in the olive oil and milk, mix together, then add the sifted flour and fold through until you have a smooth batter. Pour the batter into the loaf tin and level off.
Add two slices of banana, cut-side up, and bake for up to one hour. Nadiya advised to cover the loaf bake "loosely for the last 15 minutes to stop the top browning too much". The cake is ready when a skewer inserted comes out clean.
Add sugar in an even layer into the base of the pan, on medium to low heat, and stir occasionally. "As soon as the sugar melts, add the butter," Nadiya instructed. "If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together.
" Once the butter is melted, cook on a low heat for two minutes, then take off the heat. Once baked, remove the loaf from the oven and leave to cool in the tin for 10 minutes, then leave to cool on a wire rack. Once cooled, drizzle over the caramel and add a few thyme leaves on top.
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