I know I know, Banana Bread is so last week. But I love it, it’s one of my favourite bakes and I’ve been making it for years. However, I agree that in this crazy quarantine time of life there is A LOT of banana bread going down, so I wanted to give this classic a little makeover and pimp her up a little.
I started making banana bread because I ALWAYS have bananas that are about to turn, because I am forever buying them with the intention of being healthy and then just end up putting them into butter and sugar but whatever, the intention is there.
So there are a few things that make this Banoffee bread super delicious and different from the classic. I love the Banoffi flavour profiles anyway I mean, banana, butter, toffee, what isn’t to love? But made into simple loaf form is so good. It uses light brown muscovado sugar as opposed to caster sugar which gives a much richer more toffee like sweetness. But what makes this really Banoffee-ish is placing sliced butter and more muscovado sugar on top of the cake batter before baking it. The both melt down into the mix in the oven making it extra gooey and delicious in the middle while caramelising on the top for a slight toffee like crunch. SO. GOOD.
It’s just as easy to make as traditional banana bread but just a bit more special, and it’s prooooobably the best banana bread i’ve made… Big claim I know but, I promise, it’s a good idea!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
For the loaf mix:
100g butter, softened
175g light muscovado sugar
2 eggs
3 very ripe bananas, mashed
225g self raising flour
1tsp bicarbonate of soda
2tbsp whole milk
Loaf mix topping:
25g butter, thinly sliced
3tbsp light muscovado sugar
⁃ preheat your oven to 180C fan and grease a loaf tin with butter.
⁃ To make the batter, beat together the butter and sugar into smooth and creamy with no lumps and it’s slightly lightened in colour.
⁃ Beat the eggs in one at a time until full combined, and then mix in the bananas. If the mix splits at this point then don’t worry, a lot of moisture has gone in so it’s ok, the flour will save it!
⁃ Beat in the flour and bicarbonate of soda and really give it some elbow grease (or let your mixer do the work) so it’s smooth, fluffy and looking gorgeous. Then just mix through the milk.
⁃ Pour the batter into your greased loaf tin, then lay the sliced butter for the topping over it, and sprinkle the brown sugar on top.
⁃ Bake for 50-60 minutes until risen and a beautiful golden brown colour. Check after about 30 minutes, if you think it’s colouring too quickly just cover with a little foil for the remainder of baking.
⁃ Leave to cook for at least 15 minutes before slicing and it will continue to bake and firm up a little then it’s ready to serve! It is DELICIOUS still slightly warm with a little salted butter on. Oh yeah. Enjoy! ❤️
Claudia's Home Kitchen 