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Banoffee banana bread with caramel and popcorn sauce

  • Timer Prep 20 min
    Cook 45 min
  • Chart 457.0 cal/
  • Chef hat Medium


Sieve the icing sugar. Mash the ripe bananas. Roughly chop the pecans.


  1. 1 Heat the oven to 180C/160C fan/gas 4. Grease and line a 19cm loaf tin.
  2. 2 Using an electric mixer with the whisk attachment, or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one a time, along with the treacle and mix well.
  3. 3 Gently fold in 2 tbsp flour, to loosen the batter. Fold in the remaining flour, baking powder, pecans and bananas.
  4. 4 Pour half the batter into the tin. Drizzle 40ml of the caramel sauce on top, then pour the remaining batter into the tin.
  5. 5 Bake in the oven for 40-45 minutes, or until a skewer comes out clean. Transfer to a wire rack to cool.
  6. 6 Meanwhile, to make the icing, whisk the icing sugar with the mascarpone until smooth and creamy. Be careful not to overwork the mascarpone.
  7. 7 When the loaf has cooled spread the icing on top and finish with an extra drizzle of the remaining caramel sauce and the salted caramel popcorn.
  • Average per serving
  • Calories 457.0kCal
  • Fat24.0g
  • Saturated15.0g
  • Salt0.4g
  • Carbohydrates54.6
  • Sugar38.0g
  • Protein5.2g
  • Fibre1.4g