Makes 6 thick slices
100g caster sugar
½ vanilla bean, scraped or ½ teaspoon vanilla extract
2 small (very ripe) bananas, mashed
60g almond flour
1/2 teaspoon baking powder
75g cake flour
75g unsalted butter, melted
For brûlée bananas
2 extra bananas, sliced
2 teaspoons castor sugar
Preheat oven to 180°C and grease a regular loaf tin or a small square half loaf tin (I used a half tin size as the banana bread slices end up taller).
Using an electric mixer (the mixture is not enough for a standing mixer), beat eggs and caster sugar for 10 minutes until light and pale. Add the vanilla and mashed banana. Sift the almond flour, baking powder and flour and using a whisk mix well. Add the dry ingredients to the egg mixture and mix gently until just combined. Lastly stir in the melted butter until incorporated.
Pour the batter into the loaf tin and bake for 25-30 mins or until a skewer is inserted and comes out clean. Allow to stand for 5 minutes before turning out onto a cooling rack.
Allow cake to cool completely and then place in the refrigerator for 1hr to allow it to firm up slightly for slicing.
Cut into thick slices and pop into the toaster.
Top with Nutella, creamed honey and extra brûléed banana*.
*To brûlée the banana, simply sprinkle the slices with castor sugar and melt with a blow torch. If you don’t have a blow torch, simply the banana slices as is.