By some kind of miracle I’ve managed to bake something! It may have taken me 3 months since my last one but I think it’s the thought and effort that counts ! (We did make a blackberry and apple crumble last week but I’m not counting that) I was inspired by finding a couple of bananas that had fallen down the back of our fruit bowl and were in no fit state to eat and then spontaneously deciding to buy a tin of caramel in Aldi this week (thinking that I would actually use it to make some Millionaires Shortbread). I decided to make a banoffee loaf cake and after some Googling I found this Waitrose recipe for a banoffee loaf cake using caramel and chocolate. It was easy enough to make with my two small baking sidekicks who enjoyed mashing the bananas and adding the chocolate to the mix. It also doesn’t use too much butter which if like me you’ve been horrified at the price of butter (I’m surprised I didn’t get any funny looks as I muttered to myself in Aldi this week) and only uses one egg which helps to keep the cost down.
You’ll need a 1 kg loaf tin. I found it did rise quite a lot so don’t put it too close to the top of your oven (the top of mine caught and ended up a little darker than I would have liked). It’s not overly strongly flavoured and got the seal of approval from my small critics. If I was making it again I would definitely add some more chocolate as well as the chocolate distribution could definitely have been better.
Ingredients
Instructions
- Preheat your oven to 180ºC, gas mark 4. Grease and base line a 1 kg loaf tin.
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Beat the butter and sugar together until pale and fluffy then add the egg followed by the caramel.
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Mix the flour and baking powder together and gradually fold into the caramel mixture.
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Fold in the banana and ¾ chocolate chunks and pour into the prepared tin. Sprinkle over the remaining chocolate chunks.
- Bake for 1 hour, covering 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.
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Allow to cool slightly before removing from the tin then slice and serve.
