Coffee and brown butter banana bread with caramel coffee topping

This was truly marvelous. Take the well-known plain banana bread and add brown butter and coffee to it for extra richness and flavor. And as if that wasn't enough, make a coffee-flavored (slightly) salted caramel on the stove and generously pour it over the whole thing. Because you can. :D. 

Culinary arrogance at its best. For a posh and rich and grown-up breakfast, cake to make your mornings just a tad naughtier. 
Also, last but not least, this was my own creation. And proud of it. :) Enjoy!
P.S: When I made the recipe, I doubled it for 2 loaves. And they were both gone the next day. 

Last year: Drunken spaghetti (Italian-American).
Two years ago: Moules frites (Belgian and French).
Three years ago: Turmeric-fried chicken with three chili marinade and tomato raita.
Four years ago: Baby making and no cooking :).




Ingredients (for 1 small loaf tin):

• 2-3 ripe or very ripe bananas
• 100 g pineapple pieces from the can + 4-5 tablespoons of their juice
• 100 g melted butter
• 2 big tablespoons instant coffee powder
• 1 tablespoon water
• 2 eggs
• 190 g flour
• 120 g sugar
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/3 teaspoon salt

For the glaze:

• 100 g sugar
• 100 ml liquid cream (30% fat)
• 1 satchel instant cappuccino powder (3-in-1, vanilla flavored preferably, or plain)
• 1/2 teaspoon salt

Preheat oven to 180 degrees C. Line a loaf tin with baking paper and leave aside.

Melt the butter over low heat and continue simmering it and stirring until it catches a golden color and you can smell the unmistakable brown butter flavor. Remove it from the heat and set aside.

Mash the bananas in a small bowl. Crush or finely chop the pineapple. Dissolve the instant coffee in water.

In a large bowl, mix the flour with the sugar, baking powder, cinnamon and salt. Make a well in the center and add the brown butter, the beaten eggs, the brown butter, the coffee, the crushed pineapple and the pineapple juice. Mix well into a batter. Pour it in the prepared tin and bake it for 40-50 minutes or until it passes the skewer test. Take out and allow to cool.

To make the glaze, put the sugar in a dry heavy-bottomed saucepan over low-medium heat. Stir until it melts and it catches a light caramel color (don't let it get too brown or it will turn bitter!). Slowly pour in the cream, mixing. After a couple of minutes, remove from the heat and stir in the cappuccino powder and the salt. Pour the whole thing on the cooling cake and use the back of a spoon to spread it around. Let it cool, slice the cake and dig in! :)