TURN THE OVEN ON FOR THIS MONTH’S CREATION
Sarah says
‘When autumn arrives, I like my bakes to be loaded with sweet, nutty deliciousness, so this crunch cake ticks all my boxes! A hybrid of banana bread and banoffee pie, the loaf is studded with biscuits and pecans, then drizzled with caramel for an extra layer of sticky indulgence.’
Sticky banoffee crunch cake
SERVES 12 V HANDS-ON TIME 15 mins TOTAL TIME 1 hr 25 mins, plus cooling
◆ 150g vegetable oil, plus extra to grease
◆ 125g dark brown sugar
◆ 2 medium eggs
◆ 75ml buttermilk
◆ 1 tsp vanilla extract
◆ 225g plain flour
◆ 1 tsp baking powder
◆ 1 tsp bicarbonate of soda
◆ ½ tsp fine sea salt
◆ 4 ripe bananas, about 400g peeled weight
◆ 75g pecans, roughly chopped
◆ 4 digestive biscuits, roughly chopped
◆ 150g ready-made caramel from a tin or jar
1 Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (base about 23cm x 9cm). In a large bowl, whisk together the oil, brown sugar, eggs, buttermilk and vanilla extract.
2 In a separate bowl, mix together the flour, baking powder, bicarb and salt. In another bowl, mash the bananas with the back of a fork.
3 Fold the flour mixture through the oil and sugar mixture, then fold through the bananas and two
