Banana bread with honeycomb butter
This gorgeous recipe is from AEG Ambassador and one of Australia's top chefs, Mark Best. It's wonderfully moist, sweet and moreish. Enjoy a big slice with a dollop of your homemade honeycomb butter.
- 565 g caster sugar
- 65 g honey
- 100 ml water
- 20 g bicarbonate of soda
- 250 g unsalted butter, at room temperature
- 250 g unsalted butter, at room temperature, cut into 1cm cubes
- 1 1/2 cups raw sugar
- 4 eggs (55g each), at room temperature
- 1 cinnamon quill
- 1 star anise
- 2 whole cloves
- 3 cardamom pods
- 1/2 tsp white peppercorns
- 300 g plain flour
- 3 tsp baking powder
- 6 ripe bananas
- Make honeycomb butter: Line a deep oven tray with parchment paper. Heat the sugar, honey and water in a saucepan on the stove. Using a candy thermometer, keep saucepan over heat until it reaches a boiling point of 150°C.
- Let the scalding sugar subside until the bubbles slow right down. With a whisk on hand, sift the bicarb over the sugar mixture and whisk to incorporate.
- Once the honeycomb has stopped expanding (about 15 seconds) pour into the lined oven tray and set aside to cool.
- Once cooled, crumb of the honeycomb and fold through the butter then set aside.
- Preheat the oven to 160°C (fan-forced). Neatly line two loaf tins with baking paper.
- Add butter and sugar to electric mixer bowl. Cream the sugar and butter on high speed for 2-3 minutes. Add the eggs one at a time, scraping down the bowl as required, until incorporated and the batter is smooth.
- In a spice grinder, blend the spices to a fine powder and sift into the flour with the baking powder.
- Fold into the butter, sugar and egg mixture at a time, mixing as little as possible to get the desired result. (The batter should be smooth with all ingredients completely incorporated.)
- Chop the banana roughly and gently fold through the mixture. Distribute the mixture evenly between the two tins, tap firmly on the bench to remove any air pockets.
- Bake for 55 minutes then rest for 5 minutes in the tins before turning out onto a rack. Cool slightly before serving with honeycomb butter.