Winter warmer – Banoffee Loaf Cake inspired by Orchard Street Food & Craft Market
18 Oct 2017
Having been inspired by the wonderful bakes and tasty treats at the Orchard Street Food and Craft Market – the first weekend of every month – we decided to share this favourite (and easy) Banoffee Loaf cake recipe, perfect for baking at weekends and enjoying throughout the week.
A loaf tin
195g plain flour
1.5 tsp baking powder
95g unsalted butter, softened
190g golden caster sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
For the salted caramel sauce:
55g granulated sugar
2 tbsp water
60ml double cream
Sprinkle of sea salt
For the salted caramel buttercream
70g unsalted butter, softened
75g salted caramel sauce
130g icing sugar
Mini salted fudge pieces for decoration
Preheat the oven to 180°C /160°C (fan) /350°F /gas mark 4. Grease a 900g loaf tin and line with parchment paper or a loaf tin liner if required. But we found greasing was enough!
Start by making the salted caramel sauce. *Tip* if you like to bake, but you’re short on time. Buy some salted caramel sauce from the supermarket – we won’t tell if you don’t!
To make the sauce, pour the sugar and water into a clean, medium pan over a medium heat. Do not stir the mixture as this will cause the sugar syrup to crystallise. Swirl the pan occasionally until all the sugar has dissolved.Turn up the heat to high and let the syrup boil until it turns a lovely golden colour.
While the sugar syrup is boiling, pour the cream into a seperate pan over a medium heat and add the sprinkling of sea salt. Heat until it starts 'smoking' (about 80°C, if using a sugar thermometer). Turn the heat down to medium-low and stir occassionally to prevent a skin from forming on top of the cream. Do not let it boil.
Once the sugar syrup is ready, remove it from the heat and immediately add a small portion of the hot cream. Stir quickly with a wooden spoon to prevent it from sticking to the bottom of the pan. Be careful when adding the cream, as it will bubble up and rise very quickly, letting off a lot of hot steam.
Gradually add the remainder of the cream in small amounts. Keep stirring while the cream is being added. Pour the sauce into a heatproof bowl and set it to one side to cool.
Now time to make the cake. Combine the flour and baking powder in a bowl and set aside. In a separate bowl, cream the butter and sugar together until light and fluffy, by hand or using an electric hand mixer. *TIP* Doing this by hand can be tricky and tiring, if you are struggling to get the mixture smooth, add an egg which should speed things up!
Add the eggs one at a time, making sure the first one is mixed in well before adding the second. Add the vanilla extract with the second egg. Add the mashed bananas and mix. Finally, add the flour mixture and beat until and you have a smooth batter.
Pour the batter into the loaf tin and bake for 45–60 minutes, or until the loaf is golden brown and an inserted skewer comes out clean. Allow the loaf to cool.
While the loaf is cooling, make the salted caramel icing. In a bowl, beat the butter and caramel sauce together until smooth. Add the icing sugar and beat until smooth and lump-free.
Ice the top of the cooled loaf with the salted caramel buttercream icing and decorate with a sprinkling of salted caramel fudge pieces – or banana chips if you would prefer!
Keep any uneaten loaf in an airtight container at room temperature for 4-5 days. Enjoy!