Dessert, Recipes, Sauces

Banoffee Bread With Whipped Cinnamon Cream

Hello all, it’s been a long time coming but I am finally back blogging. Two house moves, a toddler, family health. It’s all pulled me away, but it has also got me super excited to blog again and I have so many ideas for my favourite season of all, Autumn. The season of comfort food, indulgent puddings, warming stews and soups. With some of my favourite ingredients coming in to season, I simply can’t wait to share all of the recipes I have created with you. I hope that through the dark nights and early mornings, you find comfort in my food and it perks you up or wraps you like a blanket.

So lets kick things off with this Banoffee Bread, a spin on my traditional Banana Bread, this has indulgent toffee sauce and lovely whipped cinnamon cream. Easy to make and with all that banana, surely it counts as one of your five a day? I really hope you like it.

Banoffee Bread With Whipped Cinnamon Cream: The Mother Cooker

For the Banana Bread, serves 8

  • 200g self raising flour
  • 50g of butter and extra for greasing
  • 2 eggs
  • 175g of sugar
  • Half a tsp of bicarbonate of soda
  • Pinch of salt
  • 4 ripe bananas, keeping 1 for the top
  • Loaf tin or 24cm bundt tin


  1. Mix all dry ingredients in a bowl (Flour, salt, bicarb), set aside.
  2. Cream butter and sugar together.
  3. Gently whisk eggs and add to butter mix.
  4. Mash 3 bananas and add to butter mix, mixing all together until combined.
  5. Gently fold in flour mixture  to the banana mixture until all is coated.
  6. Pre-heat oven to gas mark 4/5, 190c.
  7. Grease your chosen tin and scoop in mixture.
  8. Bake for 45 mins to 1 hour, making sure it is golden brown and cooked in the middle.
  9. Remove from oven and place on a wire rack to cool, once the bread has cooled down slightly,  carefully poke some holes in to it.

For the Toffee Sauce

  • 65g of light muscovado Sugar
  • 65 of butter chopped in to cubes
  • 200ml of double cream


  1. Heat all ingredients in a non stick, heavy bottomed pan on a medium heat until all sugar is dissolved and cream has turned a lovely golden colour.
  2. Mix occasionally and remove from heat once sauce is bubbling, about three minutes.
  3. Decant in to a jug and set aside.
  4. Grab your banana bread and pour half of the mixture over, making sure it soaks in to the holes.
  5. Chop up the last banana and add to the top of your bread, pour over the other half of the sauce.

For the Cinnamon Cream

  • 300ml of whipping cream
  • 1 tsp of vanilla
  • 1 tsp of cinnamon
  • 1 tsp of icing sugar
  • 1 tsp of cocoa powder for dusting


  1. Add all ingredients bar the cocoa to an electric mixer and beat on a high speed until thick and fluffy.
  2. Spoon on top of your loaf and dust with the cocoa.

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