The combination of flavours from the banana bread and Lacock’s salted caramel gelato creates a symphony that takes dessert to new heights. The rich and salty overtones of our salted caramel gelato contrast well with the moist and gently sweet notes of banana bread, which give a cosy and familiar basis. Banana bread’s thick, cake-like texture combines with the gelato’s smooth, creamy smoothness to create a wonderful sensation that delights the senses.
The strong, somewhat savoury flavour of the salted caramel is well balanced by the bread’s naturally occurring sweetness from the ripe bananas, preventing the dessert from being too sweet overall.
In addition, there’s an additional element of sensory delight from the different temperatures of the chilly salted caramel gelato and the warm banana bread.
The gooey, melting properties of the gelato are enhanced by the warmth from the freshly baked bread, producing a striking contrast that entices the palate. The marriage of flavours and temperatures that occurs when you take a scoop of the cold, velvety gelato and couple it with a slice of warm banana bread results in a lovely treat that is decadent and fulfilling for any dessert enthusiast.
- 3 ripe bananas
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup of brown butter melted
- 1/3 cup of greek yogurt
- 1 cup of baking flour
- 1 tsp salt
- Chocolate chips & walnuts
- Salted Caramel Gelato
Pre heat the oven at 185°C. Melt the butter in a pan at low heat until it start bubbling, let it sit for 5-10 minutes until cool. In a separate bowl, add the mashed bananas and brown sugar. Add the butter once cooled, following by the egg and yogurt. Add salt, baking powder, chocolate chips and flour, mix carefully until all integrated. Pour the mixture into a tin with baking paper and bake for about 45-50 minutes. Once cooked, let it cool down for 20 to 30 minutes. Slice and serve, then top with our Salted Caramel gelato and enjoy!