Boozy banoffee loaf

12 Dec

I never know if to refer to any baked good that uses bananas as a

Imagebase as a bread or a cake (maybe more of a cake due to no yeast?!) anyway, ‘loaf’ seems neutral, unbiased to all cake/breads out there! My recipe calls for a good glug of rum to give a Caribbean warmth. I also added some chopped fudge pieces to give a lovely caramel-y flavour. A few walnuts into the batter add texture and compliment the banana flavour well, although pecans would make an equally tasty addition. Eaten with a slather of butter (making it more a bread?!) make it a delicious accompaniment to a warming mug of spiced hot chocolate or even a cheeky glass of mulled wine. Perfect eaten in bed, watching a good film. Although, try not to eat it all at once, the smell that comes from the oven is delicious! Consequently, the downside of this recipe is that you have to endure the smell for an hour or so due to the cooking time.

Incredibly simple method and is a good way to use up those bananas that are going a bit brown in the fruit bowl. In fact the riper, the better! It also stays fresh for a week.

Ingredients:
80g Butter, softened
100g Caster sugar
270g Plain flour (you can use 50/50 wholemeal/plain to make it even healthier!)
2 ½ tsp baking powder
2 Eggs
4 Ripe, medium-sized bananas, mashed
35g Chopped fudge pieces
35g Walnut pieces
1.5tbsp Rum

Method:1. Heat your oven to 160C (fan.) Mix the butter, sugar, flour, baking powder, eggs and mashed bananas until you have a well-combined batter. Fold in the walnuts and fudge pieces, along with the rum. Spoon into a 450g lined and greased loaf tin and bake for an hour or until a skewer comes out clean.

Image

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One Response to “Boozy banoffee loaf”

  1. Looking Out The Window December 12, 2012 at 8:28 pm #

    We often get bananas in our co-op shares and never seem to get them done. We do banana bread but even that is getting weary. Now boozy banana bread, that has possibilities. .

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