A quick and easy recipe that uses up ripe bananas and tastes delicious served warm with ice cream, or sliced the next day with a cuppa.
- 2 Large Ripe Bananas or 3 Medium
- 100g Toffee/Butterscotch pieces/chunks
- 50g Toasted Nuts, chopped – I used Hazelnuts
- 250g Self Raising Flour
- 150g Light Brown Sugar
- 100g Unsalted Butter, melted
- 2 Eggs
- Pinch of Salt
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and grease & line a 2lb loaf tin or 2 smaller tins.
- Begin by toasting your nuts lightly in a dry frying pan over a medium heat. I used whole hazelnuts and toasted them until they were an even golden colour. Don’t leave them otherwise they will burn, and be sure to stir them from time to time. Once toasted, remove from the pan and leave to cool on a chopping board ready to chop.
- In a large bowl, combine the flour, salt and sugar then add in the melted butter and eggs and mix well. In a separate bowl or on a plate, mash the bananas with a fork and add to the mix. Next add in and stir through the toffee pieces, chop your toasted nuts and add in too. Give it one good stir then pour into your prepared loaf tins.
- Bake on the middle shelf of the oven for 45-55 minutes, or until a skewer inserted comes out clean. Leave to cool slightly before slicing if serving warm or the cake will crumble. Once cooled completely, store in an air-tight container, in a cool dark place and eat within 3 days. Freezes well – just wrap in greaseproof paper and then pop into a freezer bag. Defrost in the fridge overnight.
- If you don’t like or can’t find the toffee pieces, then use white, milk or dark chocolate chips.
- Use any nuts that you have – just make sure they’re not salted or roasted. Walnuts, pecans, peanuts and almonds all work well. Toast them lightly in a pan then roughly chop.
- If you don’t like nuts, then add in some sultanas instead.
- To make the cake dairy-free – just use either coconut oil or sunflower oil in place of the butter.