- YesYouCan Banana Bread Mix
- 3bananas (sliced into rounds 0.5-1cm)
- 50gcastor sugar
160mlvegan cream (room temperature)
- 2 tsp smoked black truffle salt
Smoked truffle salted caramel
- In a heavy-bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture bubbles a little.
- Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue simmering until it turns an amber colour; this could take anywhere from 4 to 12 minutes.
- Remove from heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
- Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up more once it's cooled and refrigerated.
- Slice the banana into rounds about 0.5-1cm thick.
- In a saucepan, melt the sugar until it turns slightly amber, then add the bananas.
- Cook until sugar turns to a golden colour or until bananas are slightly softened but not falling apart.
- Transfer to a plate and let it cool.
- Preheat the oven to 160°C (fan forced) and line a square tin with baking paper.
- Follow the instructions as written on the box.
- Place the mixture into the square tin and bake it for 25 minutes or until the toothpick comes out clean when inserted in the centre.
- Allow the mixture to cool completely on a wired rack.
- Line the square tin with baking paper, leaving extra hanging off the sides for easy removal.
- Slice the banana cake into half and place the bottom half into the pan.
- Layer it with the caramelised banana, top it off with a thin layer of smoked truffle ganache, and place the top onto it.
- Whip the vegan cream into medium peaks, then spread it evenly onto the top layer of the cake.
- Place some caramel into a piping bag or a squeeze bottle and pipe a zig-zag pattern over it.
- Wrap the tin and place it into the fridge to set.
- Slice into 3x9 squares and top off with banana chips.