Banoffee Wheat Cake
A wheat-flour banoffee — ripe bananas churned with brown sugar and milk, folded with walnuts, chocolate chips and cinnamon. The brown sugar caramelises around the bananas while baking for that toffee-banana note.
Per serving
Ingredients
- 3Ripe bananas
- 50 ml (1/4 cup)Water
- 125 gBrown sugar
- 25 mlMilk
- 80 gMelted butter
- 1 tspVanilla essence
- 2 tspVinegar
- 250 gWhole wheat flour
- 1/2 tspSalt
- 3/4 tspBaking soda
- 1 tspBaking powder
- 50 g (1/4 cup)Walnuts, chopped
- 50 g (1/4 cup)Chocolate chips
- 1/2 tspCinnamon powder
Method
- 1
In a blender combine peeled bananas, brown sugar, milk and water and churn to a smooth pulp.
- 2
Add the melted butter, vanilla and vinegar and pulse briefly to combine.
- 3
Sieve together wheat flour, salt, baking powder, baking soda and cinnamon. Stir in 3/4 of the walnuts and chocolate chips.
- 4
Fold the dry mix into the banana mix in 2 additions just until no streaks remain. Do not over-mix or the wheat tightens.
- 5
Pour into a greased and lined loaf tin. Scatter the remaining walnuts and chocolate chips on top.
- 6
Bake in a preheated 170°C oven for 40 to 45 minutes until deep brown and a skewer comes out with a few moist crumbs. Cool fully before slicing.