Banoffee Loaf
Serves 8-10, makes 1 loaf
You will need:
For the loaf
· 190g (6¾oz) plain flour
· 1½ tsp baking powder
· 95g (3¼oz) unsalted butter, softened
· 190g (6¾oz) golden caster sugar
· 2 large free-range eggs
· 1tsp vanilla extract
· 3 ripe bananas, mashed
For the salted caramel butter icing
· 75g (2¾oz) unsalted butter
· 75g (2¾oz) salted caramel sauce
· 150g (5¼oz) icing sugar
· Banana chips, to decorate
1. Preheat the oven to 180°C/Gas Mark 4. Lightly grease a 900g (2lb) loaf tin and line with parchment paper or a loaf tin liner. Combine the fl our and baking powder in a bowl and set aside.
2. In a separate bowl, cream the butter and sugar together until light and fluffy, using an electric hand mixer. Add the eggs one at a time, making sure the first one is well incorporated before adding the second egg. Add the vanilla extract with the second egg. Add the mashed bananas and mix until they are well incorporated (the riper the banana the better the end result).
3. Finally, add the flour mixture and beat until well incorporated and you have a smooth batter.
4. Pour the batter into the lined loaf tin and bake for 45-60 minutes, or until the loaf is golden brown and an inserted skewer comes out clean. Allow the loaf to cool in its tin before turning it out onto a wire rack to cool completely. While the loaf is cooling, make the salted caramel icing.
To ice and decorate
1. In a bowl, beat the butter and caramel sauce together until smooth, using an electric hand mixer.
2. Add the icing sugar and beat on a low speed until fully incorporated, then beat for a further 30-60 seconds on a medium speed until the mixture is smooth and lump-free.
3. Ice the top of the cooled loaf with the salted caramel buttercream icing and decorate with a line of dried banana chips along the centre.
4. Keep any uneaten loaf in an airtight container at room temperature for 3-4 days.