Chef Studio's video: How to Make Banana Bread Chef Studio Basics

I'm showing you how to make this caramel pecan banana bread with caramel toffee sauce. Yes, it really is as delicious as it sounds. Caramel Pecan Banana Bread Recipe: Banana Bread: 60 g (1/4 cup) butter 260 g (1 cup) packed dark brown sugar 2 large eggs 275 g (1 1/2 cups) all purpose flour 1 1/4 tsp baking soda 1 tsp salt 100 ml buttermilk 4 very ripe bananas 100 grams 1/2 cup pecans Caramel Toffee Sauce: 260 g (1 cup) packed brown sugar 113 g (1/2 cup) butter 250 ml (1 cup) whipping or heavy cream 1 tbsp golden syrup or corn syrup Cream together butter and brown sugar in a mixing bowl. Then add in two eggs and mix that together until well combined. For the dry ingredients, whisk together flour, baking soda and salt. You will also need 100 ml of buttermilk, you can buy it or make your own. If you want to make your own check out this link: https://www.youtube.com/watch?v=iATeIvaGVXE Alternate additions of the dry ingredients and buttermilk to the batter. Once those are both completely incorporated, keep the mixer going and add in four super ripe bananas and the chopped pecans. Grease and line a loaf tin with parchment and pour in your batter. Bake at 175 c or 350 f for about 45 minutes. Baking time always varies depending on your oven so make sure to check your banana bread periodically after the 30 minute mark to see how it’s doing. Once its firm to the touch and a skewer inserted into the centre comes out clean, it’s done. For the caramel toffee sauce, combine sugar, butter, cream and golden syrup in a pot and heat this for 5-10 minutes until all the sugar has dissolved and the sauce is a bubbling and rich golden brown. Take this off the heat and stir in vanilla then transfer to a shallow container and cool in the fridge. Once cool , transfer to a jar and store or serve. To serve, slice up your banana bread, top with caramel toffee sauce, some pecans and some dried banana chips if you fancy. I don’t want to say this is the best, most perfect banana bread you’ll ever eat, but if such a thing did exist, this would come pretty close. It’s moist but not too dense, rich, warming and an overall great combination of the flavours of pecan, caramel and banana. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.