Cakes, Sweet Bread, Uncategorized

Banana Loaf with Toffee Sauce

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The best way to use up bruised and old bananas is in a loaf cake! Never throw away older looking bananas again, as they give the best flavour for this recipe!

Covered in toffee sauce, this banoffee type loaf is so scrumptious perfect for all the family. I have also created my first ever baking video, so check it out! It’s not the best but I can’t wait to learn and imprive as I think videos make the steps come to life and the recipe is just easier if you can watch someone making it!

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This toffee sauce is honestly to die for! The recipe makes more than needed, so make sure you are some for guests to drizzle over their slices once cut for extra sauce!

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I am off to Los Angeles on Monday and I can’t wait! University can get so hectic sometimes it’s great to let off a bit of steam and enjoy myself. I will be taking lots of photos and documenting the food I eat as I plan to attend a few markets and eat at some amazing places so make sure to follow my instagram @merakibaking if you want to see what I am up to!

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I hope you all have a fabulous weekend and enjoy a little slice of heaven in this banana loaf! Let me know if you prefer having videos as I plan to start filming my cooking more often! Lots of love, S x


Ingredients

    For the banana loaf:
  • 3 Bananas
  • 150g Caster Sugar
  • 60g Unsalted Butter
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 175g Self Raising Flour
  • 1/2 tsp Baking Powder
  • For the toffee sauce:

  • 100g Dark Brown Sugar
  • 60g Unsalted Butter
  • 250ml Double Cream
  • 1/2 tsp Salt

Directions

  1. Preheat oven to 375F/190°C/170°C Fan.
  2. Peel and break bananas into a large bowl, using a fork to mash leaving some larger bits still.
  3. Add sugar, butter and the egg and mix to combine. Then add extract and mix.
  4. Sift the flour and baking powder into a bowl. In 3 additions, add in the flour into the banana mixture, mixing thoroughly between each.
  5. Pour into a pre-lined loaf tin and bake in the oven for 35-40 minutes until dark golden.
  6. Leave to cool in the tin while you make the toffee sauce.
  7. To make the toffee sauce, place sugar, butter and cream into a heavy based saucepan. Heat on a medium heat until the butter has completely melted and the sauce starts to bubble stirring occasionally to make sure the bottom does not burn.
  8. Turn off the heat and leave to cool mixing occasionally to stop a skin from forming.
  9. Lift loaf out of the tin and place on a board. Pour over the toffee sauce and decorate with bananas and sprinkles or anything you like. Serve cold or slightly warm in the microwave.

  • Make sure you stir the toffee sauce as it cooks to make sure the bottom does not burn.
  • This toffee sauce work swell for banoffee pies or cupcakes too and can be stored in the fridge to harden and make a fudge!

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