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.