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Serves: 12
Prep time: 15 mins
Total time:
Recipe photograph by Stuart West
Recipe by Sarah Akhurst
'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,' says our Food Director Sarah
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Cakes Nuts Autumn Loaf cakes Baking
Nutritional information (per serving)
Calories
340Kcal
Fat
16gr
Saturates
2gr
Carbs
42gr
Sugars
24gr
Protein
5gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 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
Step by step
- 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.
- 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.
- Fold the flour mixture through the oil and sugar mixture, then fold through the bananas and two-thirds each of the pecans and chopped biscuits. Spoon a third of the mixture into the tin, then swirl through 2 tablespoons of the caramel. Layer with another third of the mixture, then repeat the caramel stage. Cover with the rest of the mixture and scatter over the remaining pecans and digestives. Bake for 1 hour 10 minutes, or until a skewer inserted into the cake comes out without any sticky mixture adhering (although there may be caramel). Leave to cool in the tin for 15 minutes, then remove from the tin and leave to cool completely on a wire rack.
- When ready to serve, warm the remaining caramel in a microwave for 20 seconds, then drizzle over the top of the cake.
To store
The sticky cake keeps for up to 4 days in an airtight container.
