If you are looking for a more exciting use for your overripe bananas then I can’t recommend these highly enough. And I have a sneaky suspicion that they might prove popular with any small people in your house too!
250g golden caster sugar
100g butter
100g caramel, from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
100g white chocolate
2 eggs
200g self-raising flour
2 ripe bananas, sliced
- Heat the oven 180C/fan 170C/gas 4.
- Melt the sugar, butter, caramel and chocolate together until smooth.
- Cool a little, then add the eggs and fold in the flour and banana.
- Pour into a lined 20cm square tin and add a few blobs of caramel to the top
- Bake for 45-50 minutes or until risen and set.