Brown sugar gives this banana bread a lovely toffee flavour - plus, it contains more bananas than most banana bread recipes. The secret ingredient (the mini toffees) give it a sweet, buttery flavour.
- 500g ripe mashed banana
- 250g plain flour
- 1 tsp. bicarbonate of soda
- 115g butter
- 115g brown sugar
- 1/2 tsp. salt
- 2 eggs, beaten
- 150g soft mini toffees, chopped roughly
Preheat the oven to 180C and lightly grease a loaf tin.
Beat together the sugar and butter until pale and fluffy, then beat in the eggs and the bananas. If the mix curdles, add a little of the flour. Sift in the flour, bicarb and salt and stir to combine, then fold in the toffees. Pour into the cake tin.
Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean.