Banana bread (ok, technically it’s a cake…) is one of my favourite ways to use up food leftovers. In fact, the squidgier and blacker the bananas are, the better they are in banana bread. Here’s my take on the classic, made into banoffee bread with the addition of sweet fudge. You’ll need really ripe bananas for this recipe, but don’t worry if you have ones that are only just on the turn – you might just need to add a little more liquid to ensure the cake isn’t dry.

Here’s how bad my bananas were…

The Epsom Bakehouse bananas for banoffee bread

What’s so great about this bake? Well, it’s sweet, but not too much, it’s easy to make and it saves on food waste. And if you want, it freezes really well for later. I’ve made this version many times, but I wanted to add in something else this time. What better than to go one up and make banoffee bread – teaming up those over-ripe bananas with my favourite baking addition, Sainsburys Cornish fudge chunks.

3. The Epsom Bakehouse fudge chunks

It’s sad to say that I could just eat these little fudgey bites all on their own, but this time, I decided to try them out in my banana bread. I was also using up leftover buttermilk from a bread class making soda breads, but you can substitute in milk soured with vinegar as the recipe suggests. The key is to get the sour buttermilk (or milk and vinegar) in place to react with the bicarbonate of soda to raise your cake well.

2. The Epsom Bakehouse buttermilk

The recipe I use comes from the BBC Food website. If you want banoffee bread, just add about 50g of the mini fudge pieces with the dry ingredients, then continue as per the recipe. My tip would be to leave the baked cake to cool in the tin a while, as it will be quite fragile while still hot. The cake should come out moist and well risen, and is usually a hit all round!

4. The Epsom Bakehouse banoffee bread

If you’ve enjoyed this recipe, do let me know in the comments! Or why not try another – plenty of breadmaking recipes, hints and tips on my blog.

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