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Banoffee crumble loaf cake

October 7, 2011

I was watching the final of the Great British Bake-off last night, which funnily enough featured banoffee not once, but twice. There must be something about the onset of autumn that makes sweetened banana with that hint of caramel irristable. Perhaps it’s the increasing chill that pervades, or the toffee coloured leaves that shout at susceptible bakers to start using these flavours right away.

It has also come to my attention that I should point out that banana + toffee = banoffee. It gives me great joy when I get to experience people reaslising the beloved banoffee pie is named so for a rather good and logical reason. If only all foods were so straightforward. Mochaccino  anyone? Mocha (a reliable source beginning with ‘W’ informs me) comes from the town of Mocha, in Yemen and also Ethiopia, producers of Mocha beans. I think we should rename our sweet beverage the chocaccino. All in agreement say aye.

Anyways, this recipe is both accurately named (I keep thinking of Title and Registration by Death Cab for Cutie, check it out) and a great excuse to use up those over ripe bananas you accidentally let sit in the cupboard too long. Plus you get to put a toffee yoghurt into a cake recipe. I think that’s novel enough to warrant investigation. I adapted this recipe from bbcgoodfood, changing the ingredients a bit and also including a crumble topping. Its a nice crunch on the top of each slice.


  • 2 ripe bananas , mashed,
  • 2 medium eggs , beaten
  • 100g butter , melted
  • 100g/4oz toffee yogurt (eg toffee muller light, half the pot)
  • 130g brown sugar (or muscovado)
  • 200g self-raising flour
  • ½ tsp baking powder
  • 100g pecans , roughly chopped
  • 1 tsp cinnamon

Crumble topping:

  • 1-2 tbsp butter plus double quantity demerara sugar and rest of pecan pieces

Heat oven to gas mark 4 (180 ish). Find a loaf tin. Cream butter and sugar together, add mashed bananas, yoghurt and eggs and whisk, then fold in sifted SR flour, baking powder and cinnamon. Finally fold in 3/4 chopped pecans. Pour into a tin lined with baking paper. To make the topping, mix together the extra butter and sugar and dot evenly over top of loaf, then scatter over the rest of the pecans. Bake for 50 mins, then check (mine took another 10-20 mins more), a skewer inserted into the centre of the loaf should come out clean and the cake spring back lightly when touched. When ready, leave to cool on a wire rack. Sprinkle extra demerara sugar over the top when cool.

Perfect for afternoon tea after a weekend walk in the park. I advise you to start “accidentally forgetting” to eat your bananas right away.

One Comment leave one →
  1. Jane permalink
    November 16, 2011 1:55 pm

    Michelle, I LOVE your blog! I’ve signed up for your emails. Fantastic photos and so many great recipes. I look forward to following your baking ventures! Great to meet you yesterday. Jane x

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