Salted Caramel Drizzle Top Banana Bread

Contents of this package is two unlabeled bags; One large unlabeled bag and one small unlabeled bag.

You will need: BREAD:  2 large eggs, 3 medium ripe bananas, 1/2 cup (114g) very soft butter; DRIZZLE: 2 tablespoons (30g) butter, 2 tablespoons (30g) whipping cream

Directions:

1. Prepare the cake and wait 25 minutes after baking is complete to prepare the drizzle. Preheat your oven to 350°F (177°C)
2. Combine the Bread dry ingredients with the contents of the large packet. Mix together well but do not overmix.
3. Pour into a lightly greased and floured standard loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
4. Let it rest in the pan for 25 minutes then remove from the pan to a cooling rack.
5. Prepare the drizzle.

DRIZZLE:

1. Combine the butter and small packet in a saucepan.
2. Cook over medium high heat and stir until the sugar is dissolved and bubbly.
3. Remove from the heat and add the cream. Stir to combine.
4. Return to medium heat and cook for 4 to 5 minutes, stirring occasionally.
5. Poke holes all over the top of the bread and pour/spoon on the drizzle.
6. Allow the drizzle to set then cut into pieces and enjoy.

Tips ‘n’ Tricks! French toast it! Cut leftover slices of banana bread and dredge in a mixture of egg & milk.  Brown in a pan (on medium heat) until brown on each side. Serve with your favorite syrup and sliced bananas.