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30 September, 2014


I have a lot of time for loaf cakes. They're not pretty or exciting to look at, but some of the best cakes i've ever made have been loaf ones.

It's definitely comfort food for me. My mum made them all the time for me when I was little and now I like to make them.

Sometimes you just feel like making something that tastes really good and is fairly straightforward.

This caramel banana loaf is adapted from Nigel Slater's black banana loaf which is the best banana cake recipe i've come across.

Taste-wise it’s very light with a golden crumble on top and a hint of crunch from the sprinkling of demerara sugar.

So next time you have some unloved overripe bananas sitting in your fruit bowl use them to make this... waste not, want not!


175g/6oz Self-Raising Flour
175g/6oz Soft Unsalted Butter
175g/6oz Brown Sugar ( Half Golden Caster, Half Soft Light Brown)
2 Eggs
2 Really Really Ripe Bananas
1 tsp of Vanilla Extract
150g Caramel
1 tsp of Demerara Sugar

First Things First

Preheat the oven to 170°C/325F and line a loaf tin with greaseproof paper. Chop your 2 bananas into very small pieces and leave on the side. 


1. Beat the sugar and butter until it is light and fluffy. 
2. Add the eggs one at a time, scraping the sides of the bowl as you go along to make sure all the mixture is incorporated. Mix in the self-raising flour. 
3. Take the chopped bananas, caramel and vanilla extract and gently fold into the mixture.
4. Spoon evenly into the cake tin and sprinkle over demerara sugar.
Bake for 1 hour or until golden brown. 


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