Banoffee bread

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Banoffee bread Easy Food

Makes 1 large loaf or 4 small loaves


150g butter, softened
300g plain flour
175g Demerara sugar
2 large eggs, lightly beaten
1 tsp bicarbonate of soda
150ml milk
3 ripe bananas, mashed, plus extra slices to decorate
60g caramel sauce, plus extra to drizzle


For the topping:
8 Hobnob biscuits, crushed
60g butter, melted
Whipped cream


  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.

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


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