I have always loved Banoffee flavours and we regularly make banana bread to use up ripe bananas - so I couldn't resist this recipe by Cathryn Dresser of GBBO.
Preheat oven to 180c, grease and line a 900g loaf tin. Cream tog...ether 150g softened butter and 175g light brown sugar. Gradually add 2 beaten eggs. Mix in 3 ripe mashed bananas, then 2 Tbsps buttermilk and finally 1 tsp vanilla - one at a time, stirring gently until well combined. Add 250g sifted plain flour and 2tsps baking powder and fold in with a metal spoon. Finally fold in 100g fudge pieces (I bought some pieces of fudge and chopped them myself). Pour into the pan and bake for 45-50 minutes until a skewer comes out clean. Cool in pan for 15 mins before cooling completely on a rack.
This is VERY moist so will only keep for 4-5 days in an airtight tin - but, to be honest, it didn't stand a chance of lasting 4 days at our house!!
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