This Bannoffee Loaf Cake with fudge pieces takes a humble Banana Bread and makes it a true showstopper. Bannoffee pie ingredients and banana cake combine to create a cake that is nostalgic without being yet *another* banana bread recipe. Perfectly light banana cake, topped with a caramel buttercream and chunks of fudge. This is ideal to make-ahead for a spring-time BBQ or gathering with friends (now that we can once again do that!).
As with any recipe, I’ve kept the ingredients simple – you’ll be able to find everything in your local supermarket (if not already in your pantry). For the caramel, I will usually buy a tin/jar rather than making my own. Whilst it may look like a fair number of ingredients, the cake itself can be made in one bowl, then it’s a simple buttercream to go on top! It is so easy, and it is a guaranteed hit (plus a great way to sneak some fruit into the diet of those who tend to avoid it).
A couple of tips to nail this recipe:
- Bananas: Use the ripest you can find, even to the point of being entirely black – these are the sweetest!
- Moisture: Regardless of how you feel about the word, it is crucial to a good banana loaf. The moisture here comes from milk, oil, eggs and butter. It may seem a lot, but it is so needed.
- Mixing: An electric/stand mixer may overmix the batter, making it dense and dry. Stick to a wooden spoon/handheld whisk.
- Cooling: Ensure your cake is entirely cooled before adding the buttercream or you may find it melts and drips down the sides!
For more banana recipes, check out these Banana Bread Cookies or these Banana Nut Muffins with Streusel Topping. For a video of this, and other recipe inspiration, head over to my Instagram.
Bannoffee Loaf Cake with Fudge Pieces
Makes: 10 Slices (a 2″ loaf tin)
Prep Time: 20 Minutes
Bake Time: 45 Minutes
Total Time: 1 Hour 5 Minutes (plus cooling)
Ingredients
For the cake:
- 3 Medium Ripe Bananas (or 2 large)
- 110g Unsalted Butter, Melted
- 75g Light Brown Sugar
- 50g Granulated Sugar
- 1 Tbsp Caramel (e.g. Carnation)
- 1 Tsp Vanilla Extract
- 1 Medium Egg
- 200g Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- Pinch of Salt
To Decorate:
- 55g Unsalted Butter (Room Temperature)
- 110g Caramel
- 300g Icing Sugar
- 1/2 Banana
- 50g Fudge Pieces
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 2lb loaf tin (See my instagram for some lining tips!).
- In a large bowl, mash the bananas. Then add the melted butter, brown sugar, granulated sugar, vanilla extract, caramel and egg (ensure the butter has cooled a little so the egg doesn’t cook). Mix until combined.
- Add the dry ingredients: flour, baking powder, baking soda and a little salt. Stir until just combined. The batter should be loose but not runny.
- Pour the batter into the loaf tin. Bake for 40-45 Minutes – until golden brown and a toothpick inserted into the cake comes out clean. Leave to cool on a wire rack.
- Once cooled, make the buttercream. Add the butter to a large bowl/the bowl of a stand mixer and whisk on high until softened. Add the caramel and half of the icing sugar. Keep whipping until the icing sugar has entirely combined before adding the rest. Ensure the consistency is thick enough to stick to a spoon when held up.
- Spread the buttercream over the cake and top with sliced bananas and the fudge pieces (and anything else that takes your fancy!).
