Banoffee Loaf

I have to admit that while we were gung-ho on lockdown sourdough, around here we missed the lockdown banana bread trend. We don’t really buy many bananas and when we do, they are gone so quickly I rarely have any hanging around for using later. I usually have to squirrel away the odd banana here and there into the freezer to build up enough of a stock for any banana bread making.

I hadn’t realised the extent of my banana hoarding until I went to defrost one of the freezers and found I had enough bananas for a fair few breads, cakes, smoothies and more.

While I do like a traditional banana bread, sometimes I find them to be a bit too dry and wanted to make something more interesting. The first few loaves used up some of our epic batch of dulce de leche and while excellent taste wise, the dulce can be a bit thick for this cake. Enter a basic caramel sauce and you have a delicious banana bread with just a hint of that banoffee tang that makes it extra moreish.

The cake does brown quickly, and there is a bit of a delicate balance for encouraging that caramel to set and get chewy and crispy, but not going too far, so you may want to cover with foil mid-way through the bake.

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Banoffee Loaf

Yield: 8

Author: Kat Goldin

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 4 M

Revive banana-bread fatigue with the addition of caramel swirled through and thank me later

Ingredients

For the Cake

• 200g bananas (about 2-3 medium bananas) - I also like to add a half sliced banana to the top for decoration
• 75g (1/3 cup) melted butter
• 1/2 teaspoon bicarb (baking soda)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 100g (1/2 cup) brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 240g (2 cups) plain flour

For the Caramel

• 180ml (3/4 cup) double cream
• 150g (3/4 cup) sugar
• 75g (1/3 cup) butter

Method

Make the Caramel

1. Add your butter, sugar and cream to a heavy bottomed pot.
2. Place on a medium heat and simmer until the caramel starts to thicken and darken, stirring constantly.
3. Set aside to cool to lukewarm.

Make the Cake

1. Preheat the oven to 180c/360f
2. Grease or line a 900g (2lb) loaf tin
3. Add the butter, bananas, egg and vanilla to a bowl and mix until well combined.
4. Add the remaining cake ingredients and mix well.
5. Pour the batter into the loaf tin.
6. Pour the cooled caramel on top of the loaf. Using a knife, swirl the caramel through.
7. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. You may need to cover the top with foil mid-way through to help stop the cake browning too much.
8. Cool and serve.

Nutrition Facts

Calories

396.10

Fat (grams)

26.73

Sat. Fat (grams)

16.77

Carbs (grams)

39.51

Fiber (grams)

0.84

Net carbs

38.67

Sugar (grams)

35.78

Protein (grams)

2.17

Sodium (milligrams)

334.73

Cholesterol (grams)

97.46

Related recipes

Salted Caramel Brownies

Einkorn and Apple Coffee Cake

Porridge Cake

https://garturstitchfarm.com/blog/banoffee-loaf

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