Banoffee Cake

Just when we thought banana bread couldn’t get any better! A great way to use up overripe bananas.

Hands-on time 15min. Cooking time about 1hr. Serves 8-10

◆ 100g (3½oz) unsalted

butter, soft ◆ 125g (4oz) light

muscovado sugar ◆ 1tsp vanilla extract, optional ◆ 2 medium eggs, lightly

beaten ◆ 200g (7oz) plain flour ◆ 2tsp baking powder ◆ 3 medium overripe bananas

(about 275g/10oz), mashed ◆ 65g tub fudge chunks –

we used Waitrose ◆ 25g (1oz) banana chips ◆ 2tbsp ready-made

toffee sauce

1 Preheat the oven to 180°C (160°C fan) mark 4. Line a non-stick 900g (2lb) loaf tin with baking parchment. 2 In a large bowl, whisk together butter, sugar and vanilla, if using, until pale and creamy, then gradually whisk in the beaten egg until smooth and combined – if it begins to curdle, add a little of the flour. 3 Sift over the flour, baking powder and a good pinch of salt. Whisk until combined, then slowly whisk in the mashed banana. Fold in half of the fudge pieces. Spoon into the prepared tin and level. Scatter over most of the remaining fudge pieces. 4 Bake for about 1hr, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15min before transferring to a rack to cool completely. 5 To serve, scatter with remaining fudge pieces and banana chips. Drizzle with toffee sauce. PER SERVING (for 10) 285cals, 4g protein, 11g fat (6g saturates), 41g carbs (24g total sugars), 1g fibre GET AHEAD The undecorated cake will keep in an airtight container for up to 2 days.