salted caramel and banana loaf

Candice Brown

Devilishly sticky, this loaf delivers a hefty banana punch. If you want you can use tinned caramel, but this version is very easy to make.

serves 8 people

for the salted caramel
60g unsalted butter
60g light brown soft sugar
50ml double cream

for the cake
3 ripe bananas, 2 mashed and 1 sliced in half lengthways
100g soft unsalted butter
100g dark soft brown sugar
1 egg
100g plain flour
50g ground almonds
½ tsp bicarbonate of soda
½ tsp baking powder

01 To make the caramel, melt the butter and sugar in a pan over a medium heat. Once the sugar has dissolved, turn the heat up slightly until the mixture starts to bubble and foam. Remove from the heat, then whisk in the cream and stir in ½ tsp rock salt. Set aside to cool.

02 Heat the oven to 160C (non-fan 180C). Grease and line a 1lb loaf tin with baking parchment. Place the mashed banana in a large bowl with the butter and sugar and beat with an electric mixer until smooth and pale. Add the egg and mix until light in colour, then stir in 1 tbsp cooled caramel. Mix in the flour, almonds, bicarbonate of soda and baking powder until combined.

03 Pour half the cake batter into the loaf tin, then spoon over 4 tbsp of cooled caramel. Pour in the rest of the cake batter, then place the two banana halves on top. Bake in the oven for 45-55 minutes, until a skewer poked in the middle comes out clean (beware that the caramel will stay wet in the cake).

04 Remove from the oven and allow to cool in the tin for 30 minutes, then remove and allow to cool fully on a wire rack. To finish, drizzle the remaining salted caramel over the top of the loaf.