Banoffee Banana Bread
This is an extra special banana bread recipe – with caramel in the cake mix for a rich toffee flavour, topped with buttercream, fresh banana and dripping with extra caramel.
Buttery spread or butter, melted
Vanilla extract (optional)
Bicarbonate of soda
For the buttercream:
You will also need:
Step 1 of 6
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 6
Slice the bananas into a bowl and then mash with a fork.
Step 3 of 6
Place the mashed banana, 350g caramel drizzle (save the rest for the top!), buttery spread, egg and vanilla in a large bowl and beat to combine. Mix in the flour, baking powder and baking soda.
Step 4 of 6
Pour the mixture into the prepared loaf tin loaf tin and bake for 50-60 minutes, or until a cake skewer inserted into the centre of the loaf comes out clean. Remove from the oven and set aside for 10 minutes. Turn onto a wire rack to cool completely.
Step 5 of 6
To make the buttercream, beat the buttery spread with the icing sugar in a large bowl with an electric hand mixer until smooth, light and creamy.
Step 6 of 6
When ready to serve: spread the buttercream on top of the banana bread. Slice the fresh banana and scatter on top of the cake and finish with the remaining caramel drizzle.
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