Makes 1 large loaf
adjust servings:

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For the topping:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a standard 900g loaf tin with parchment paper.
  2. Beat the butter and sugar for five minutes until light and fluffy.
  3. Gradually beat in the eggs until incorporated.
  4. Beat in the flour and bicarbonate of soda, then stir in the milk until smooth.
  5. Stir in the mashed bananas, then spread half into the prepared tin. Drizzle in the caramel sauce.
  6. Add the remaining batter, then use a knife to swirl through the caramel.
  7. Combine the crushed biscuits and butter, then sprinkle over the top.
  8. Bake for 30 minutes, then cover with foil. Return to the oven for another 30-40 minutes until a skewer inserted into the centre comes out mostly clean (the caramel will probably stick to the skewer). Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. When cool, serve with whipped cream and an extra drizzle of caramel sauce.

Nutrition Facts

Per serving: 548kcals, 26g fat (14.6g saturated), 72.3g carbs, 32.7g sugars, 8g protein, 2.6g fibre, 0.527g sodium

Do you love banoffee AND cheesecake? You’ll love this…

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