For those of you who have had our Poorboy Fleur de Sel Caramels you know there are rarely any left. However recently I found a box hidden (from myself for restraint purposes ) with about a dozen left. They were edible but not their usual luscious selves. Hence, into the Banana Bread they went! I cut the Poorboy caramels into small pieces and put them in the freezer. Once the dough for the banana bread was ready I swirled the frozen caramel pieces and some of the chopped nuts into the top of the batter. The result is RICH gooey goodness just as fantastic as the caramels themselves.
Feel free to use your own banana bread recipe or use this simple one I rely on...
2 large bananas, ripe and mashed
5 T. buttermilk
1 t. baking soda
Combine and let sit for about 5 minutes.
Combine and add to mixture:
1/3 C. melted butter
1/3 C. brown sugar
1 t. vanilla extract
Do not over mix and then add:
1 1/3 C flour
1 t. baking powder
Mix gently and pour into buttered loaf pan. Swirl in about 1 C. chopped frozen caramels and about 1 C. coarsely chopped nuts (pecans or walnuts work great ).
Bake in 300F oven for 45 – 55 minutes. Let sit for 10 minutes before removing from pan and indulge!