Sticky banoffee crunch cake recipe | Sainsbury`s Magazine
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 recipe is studded with...
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
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