Banoffee Loaf by Megan

METHOD

1. Make toffee cake batter as directed on the packet.
2. Fold in the two mashed bananas.
3. Pour half the batter into a greased & lined 2lb loaf tin.
4. Spread the caramel along the middle of the loaf.
5. Pour the other half of the batter over the caramel to fill the tin.
6. Bake at 160C for 50-60 mins until a toothpick/cake tester comes out clean.
7. Allow to cool.
8. Whip butter until light and airy.
9. Add icing sugar and beat until full combined.
10. Add vanilla & a splash of milk if you want a looser texture.
11. Spread icing over the top of the fully cooled loaf.
12. Drizzle caramel over the top using a piping bag or spoon.
13. Slice & enjoy!