When bananas are turning brown, there’s no need to chuck them away, as they can turn into tasty banana bread.
British chef James Martin said his banana bread cake is “better than ever served with banana and toffee sauce”.
He said the bake is a “sticky and decadent treat for the whole family” or, in some cases, for when friends come over.
Fairly simple to make, the banana bread cake can be ready to eat within an hour, which is ideal.
Here’s how to make James Martin’s banana bread with banana and toffee sauce with his straightforward recipe.
Banana bread
Ingredients
- 400g butter
- 400g caster sugar
- 400g self-raising flour
- Six eggs
- Four bananas
- 100g butter
- Six bananas peeled
- 100g caster sugar
- 200ml double cream
- 50ml maple syrup
- 100g pecans
- Splash of brandy
To serve
- Vanilla ice cream
- Extra maple syrup
Equipment
- Food mixer
- Bundt tin
- Cake stand
Method
To make the cake
Pre-heat the oven to 180c. Beat the butter and sugar in a food mixture until white.
Add the bananas, beat until smooth. Add the eggs, beat until mixed and then fold the flour in by hand.
Spoon into a greased Bundt tin, bake for 50 minutes then allow to cool.
To make the sauce
Heat the butter, cook the bananas for two minutes, then sprinkle over the sugar.
Cook until caramelised, add the cream, brandy, pecans and maple syrup and bring to a bubble.
To serve
Tip the cake onto a cake stand, fill the centre with toffee bananas, drizzle over more maple syrup and top with ice cream.
And there you have it – a deliciously sticky, filling and tasty banana bread cake that is sure to impress.
While the banana bread cake may not be the first dessert you think of when it comes to the British summer, adding ice cream transforms the winter warmer into a dessert you can enjoy at any time.
Able to serve up to 10 people, it’s a great crowd pleaser for when you’re expecting a few visitors.
