I have a sweet tooth, so I’m continually trying out recipes to satisfy my sugar cravings. Out of the many food experiments my family has had to endure, my best one yet is the banoffee loaf cake. I used to love the banoffee pie growing up, so when i was trying to come up with a gift for my family reunion dinner, the banoffee loaf cake sprung to mind.
If you cannot stand sugar, then this loaf will not go down well with you as the main ingredients are everything sugar. The combination of caramel toffee, unsalted buttercream, and ripe bananas give you a moist loaf cake bustling with flavor. Since it has fruit, you can easily get by with serving this delicious banoffee creation for breakfast or afternoon tea without feeling guilty.
This loaf is excellent because it can last you over a couple of days with little effort in refrigeration. Although i doubt it can last you long because it is so sweet as i always end up devouring the whole thing in a day.
- 200 grams of self-raising flour
- Four ripe bananas, peeled
- 750 g milk chocolate toffee, crushed
- 2 tsp baking powder
- 1 tsp salt
- Unsalted butter, smooth
- 2eggs, well beaten
- 160 g of golden caster sugar
- 1tbs baking soda
- heavy whipping cream
- caramel drizzle(if you don’t want to make yours)
- 1tsp vanilla extract (optional)
- 2 cups of milk
- 1 cup of water
- icing sugar
Method of preparation
- preheat the oven to about 250 degrees. Get 2 900g loaf tin and grease the sides with butter followed by half a cup of flour. Remember to shake off any excess flour, then line with tin loaf paper or foil set aside.
- Start on your caramel sauce, take a cup of water and pour into a cooking pot then throw in some golden caster sugar. Reduce your heat to medium-low and occasionally swirl to prevent the sugar from sticking onto the pan. Avoid stirring as this will cause crystallization.
- Boil the mixture until it turns golden brown, and all the sugar has dissolved
- Take your whipped cream and pour into a clean pan. Heat it over medium heat and stir consistently for about two minutes to prevent it from forming a coating. This will help the cream to soften.
- Take out your boiled sugar syrup then add the now hot softened cream in portions as you stir it to prevent bubbles from forming.
- When you finish adding the cream, let the syrup cool on the side then start on baking your cake.
- Grab a clean bowl and add in your melted butter and sugar and mix until its light and fluffy, beat your eggs then insert it into this mixture.
- Crush your chopped bananas in the same bowl and sift the plain flour on top, then mix all the ingredients.
- Follow with adding your crushed toffees and fold everything together until you achieve a sweet batter with a smooth consistency.
- Divide the batter into the loaf tins that you are using. Make sure you shake it gently to get rid of any air bubbles that might have formed.
- Set your tins in the oven and set your timer for an hour and a half. It may take longer depending on the heat of your oven, so dip a rod inside the banana loaf to confirm if it’s dry before you close the oven.
- When the banoffee cake turns golden brown, and the metal rod comes out dry, your creation is ready.
- Take it out of the tin and set on the wire rack to cool.
- In a clean bowl, take your now cool caramel syrup and add in the remaining softened butter with some icing sugar. Grab your hand mixer and mix it till you get rid of any caramel lumps.
- When your loaf is cooled. Smear the salted caramel buttercream to your desired amount and give yourself a cook of the year award as this easy recipe is as sweet as the banoffee pie.
- make sure you confirm if any of the people you are cooking for have allergies.
- send us comments/feedback of your experiences after following our recipes
- Garnish with freshly sliced banana slices for extra flavor only if you plan to serve it soon after it’s done.
This dessert will give you about 388 calories per slice. So ensure you work off the extra calories if you are trying to watch your weight.