Banoffee Loaf

4 April 2013

I'm very much a spur of the moment baker. Whenever I decide to make a particular recipe, for one reason or another I never end up making it. But if I'm just browsing for recipe ideas or flicking through my recipe books, I see something and decide I have to make it immediately. Or I might have a certain ingredient and must make something with it straight away!

Like this Banoffee Loaf for example. It was totally a last minute thing. 

For some reason this week we had loads of bananas left in the fruit bowl looking rather brown and sad. I would normally make a banana and chocolate chip cake but fancied making something a bit different. I happened to have a tin of caramel sitting in the cupboard so 'banoffee something' popped into my head. 

A quick search on Google came up with a couple a tasty looking recipes for Banoffee Loaf. I sort of mixed the recipes together and came up with this. It's mega moist, incredibly tasty and banoffee fans will love it!

Banoffee Loaf

Makes 12 Slices
Preparation time 15 mins
Cooking time 1 hour

75g butter, softened
25g caster sugar
1 large egg
397g can Caramel eg Carnation caramel or dulce le leche
225g plain flour
2 tsp baking powder
3 ripe bananas, mashed
75g dark chocolate chips

Preheat the oven to 180ÂșC, gas mark 4. Grease a 1kg loaf tin and line the base with baking paper.

Beat the butter and sugar together with a hand held electric mixer until pale and fluffy. Add the egg followed by the caramel and beat again until fully combined.

Add the flour and baking powder and gradually fold into the caramel mixture. Fold in the banana and ¾ of the chocolate chunks and pour into the prepared tin. Sprinkle over the remaining chocolate chunks.

Pop in the oven and bake for 1 hour. Cover loosely with foil for the last 15 minutes if it gets too dark. The cake is cooked if a skewer inserted into the centre comes out clean.

Leave to cool slightly in the tin before removing. Transfer to a wire rack. Slice and serve warm.

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