Banoffee Loaf Cake
A super sweet and moist loaf cake with fantastic flavours.
Servings 12 Slices
Calories 380kcal
Ingredients
For the Cake:
- 175 g Butter or Margarine
- 175 g Caster Sugar
- 3 Medium Bananas Mashed up
- 1 teaspoon Vanilla Essence
- 3 Eggs
- 190 g Self Raising Flour
- 3 tablespoons Carnation Caramel
For the Buttercream:
- 150 g Icing Sugar
- 75 g Carnation Caramel
- 75 g Butter at room temperature
Instructions
For the Cake:
- Preheat the oven to 180 degrees and lightly grease a loaf tin.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, combining each well before adding the next.
- Add the bananas and vanilla and mix until smooth.
- Sift in the flour and fold together.
- Pour half into the loaf tin.
- Use a small spoon to dot some bits of caramel into the batter.
- Add the rest of the cake mix and spread evenly.
- Bake in the oven for 1 hour, checking after 50 minutes.
- Leave in the tin to cool for 5 minutes before tipping out onto a wire rack to cool completely.
For the Icing:
- When the cake is completely cool, beat the butter until smooth.
- Add the caramel and mix.
- Sift in the icing sugar and mix until even.
- Spread or pipe on to the cake.
- Decorate with banana chips, or fresh banana slices if eating immediately.
Notes
- I use a tin that’s 8” x 5”.
- You could also decorate with chocolate flakes or shavings, or just leave plain.
- You can use newly ripe (but not green) bananas, but like when making banana bread, it'll have a stronger, sweeter flavour if your bananas are past their best.