Banana Bread Christmas Crack

No ratings yet

Banana bread Christmas crack turns leftover slices into a holiday dessert with a salted caramel toffee layer, melted Tony's Chocolonely, toasted walnuts, and flaky sea salt. Best served cold for that crack snap.

Prep Time10

Cook Time15

Chill Time2

Total Time2 25

Servings: pieces

Ingredients

1 loaf banana bread thinly sliced, I used about 3/4 of it
142 g 10 tablespoons butter
3/4 cup 3/4 cup packed brown sugar
180 g Tony's Chocolonely milk chocolate caramel sea salt broken into chunks, read notes
1/3 cup dark chocolate chips
1/3 cup toasted walnuts chopped
Flaky sea salt for finishing

US Customary - Metric

Instructions

Preheat oven to 135F. Line a large baking tray with parchment.
Arrange thin slices of banana bread in a single layer on the tray. I used about 3/4 of the banana bread and sliced it into 13-14 slices.
1 loaf banana bread
In a saucepan over low to medium heat, melt butter and brown sugar together. Simmer 6 to 8 minutes until thickened and amber.
142 g 10 tablespoons butter, 3/4 cup 3/4 cup
Pour caramel evenly over the banana bread.
Bake 8 to 10 minutes, until the entire surface is bubbling.
Scatter the broken Tony's bar and dark chocolate chips over the top. Let sit 2-3 minutes, then spread into a layer.
180 g Tony's Chocolonely milk chocolate caramel sea salt, 1/3 cup dark chocolate chips
Sprinkle with toasted walnuts and flaky sea salt.
1/3 cup toasted walnuts, Flaky sea salt
Cool 10 minutes at room temperature, then chill in the fridge at least 2 hours or until set.
Break into pieces and serve cold.

Notes

If you don't want to purchase this Tony's Chocolonely milk chocolate bar, feel free to use milk chocolate chips and sprinkle some toffee bits on there as well.
Serve straight from the freezer for the cleanest snap.
Bake until the entire tray is bubbling, even if it takes the full 10 minutes.
Store in an airtight container, fridge up to 1 week or freezer up to 1 month.

Tips so your caramel doesn't split

Use low to medium heat, never high. Rushing it is what causes the butter to separate from the sugar.
Stir gently and constantly until the butter is fully melted and combined with the sugar, then let it simmer with only occasional stirs.
Do not walk away. The window between perfect caramel and broken caramel is small.

If it does split

Pull the pan off the heat, add 1 to 2 tablespoons of hot water, and whisk hard until it comes back together. Return to low heat for another minute to finish cooking.

Nutrition