• 285 grams self raising flour
  • 100 milliliters veg oil
  • 200 grams brown sugar
  • 2 eggs
  • 4 really ripe bananas
  • 85 milliliters buttermilk
  • Allspice
  • Vanilla paste
  • 100 grams caster sugar
  • 60 milliliters double cream
  • 45 grams butter
  • Salt


  1. Preheat the oven to 180C.
  2. In a bowl mash the ripe bananas with a fork until it is all
  3. squished. Then add in the vegetable oil and stir.
  4. Crack your eggs in to the banana mixture and mix until
  5. the eggs have been incorporated.
  6. Pour in the butter milk and continue to mix with the fork.
  7. Now for the dry ingredients- add in the flour, allspice
  8. brown sugar and the vanilla paste. Fold it all in with a
  9. spatular until it is all incorporated.
  10. Pour the mixture into a lined loaf tin and place in the
  11. preheated oven for 45 mins.
  12. Salted caramel sauce: Pour the caster sugar into a pan
  13. and place on a medium heat. Sprinkle over a good pinch
  14. of sea salt.
  15. Slowly and very occasionally move the sugar around
  16. until it has all caramelized. This should take approx
  17. 8 mins.
  18. Once caramelized add in the unsalted butter. As soon
  19. as it has melted add in the cream and stir.
  20. Once it has all melted and turned a nice light brown
  21. colour, take it off the heat and transfer to a heatproof
  22. dish to cool.
  23. With your cooked and cooled banana bread, using a
  24. bread knife, cut a centre in the cake. Make sure to only
  25. cut in half way down and a good inch away from the
  26. outside of the cake, You should be left with a nice
  27. square well/ bath for the sauce to go in to.
  28. Pour in your cooled caramel sauce and place the banana
  29. bread ‘lid’ that you cut out back on top of the bread.