Delicious Banoffee loaf cake.

Another week, another delicious bake to add too my not-so little recipe section. This weeks recipe, is rather special. A Banoffee loaf cake. It absolutely is everything you could hope for it to be. lovely moist banana cake, chunks of fudge and banana slices scattered within. Topped with a slather of rich and utterly luxurious salted caramel and finished with, yet more fudge chunks. It is the ultimate for any banoffee lover. I’m just going to stop right there and jump straight into telling you how I did it.


Here’ what you’ll need:

  • 3 bananas. 1 sliced and two mashed.
  • 60g butter.
  • 290g plain flour.
  • 2 eggs.
  • 1/2 teaspoon salt.
  • 1 teaspoon of baking powder.
  • 1/2 teaspoon vanilla extract.
  • 100g fudge pieces (I picked these ones from asda)
  • Caramel sauce. (I didn’t have time to make caramel, so I bought this ready made jar from Asda.)
  • 100g soft Brown sugar
  • 225g sour cream.
  • 175g caster sugar.




And here’s what you’ll need to do.


Firstly, put your butter and both sugars into a bowl, give it all a good beating, until you’ve made a creamy paste. I find it best to use an electric mixer.


Next, pour in your sour cream and eggs. Followed by the mashed bananas (don’t add the sliced ones just yet.) and the vanilla. Again, give it all a good whisk up.

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Now add your dry ingredients – Flour, baking powder, salt. Before making sure its all properly combined. If like me you’re using a freestanding mixer, you can use this time, to butter and line your loaf tin. As well as preheating the oven on to 180 dg.


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So, now your cake batter is made up, you can add the finishing touches, your sliced banana and roughly 70g of your fudge chunks.

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Give it all a gentle but thorough mix up and pop into your loaf tin. Before placing in the oven, middle shelf at 180 dg, for around 45 minutes.

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Once your cake is cooked (use a skewer through the centre method to check.) and still hot, stab the surface a few times, making up some little pockets and slather in caramel sauce. I made the pockets to hold some of the caramel, that way it’ll be seeping into the warm cake creating some delicious little surprise bites.

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Now, using your leftover fudge pieces, sprinkle all over the top of your loaf cake.

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And, serve.

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I got a resounding thumbs up for this one, particularly from my dad, who popped round and ending up scoffing a good third of it. Saved me from all the calories I suppose. If you do give this one a go, pop by and tell me how it goes. I’d love to hear your thoughts on it.



The little woman pretends.

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