Combine sticky toffee pudding with banana bread and what do you get? This mouth-watering recipe!
Preheat the oven to 180C or 160C for fan assisted ovens and line a loaf tin with baking paper. Mash three bananas in a large mixing bowl, add the sugar and oil and mix together.
Add the flour and cinnamon (optional) and stir into a smooth batter. If the batter is thick add a splash of almond milk. Pour the cake mixture into the prepared loaf tin and bake for 1 hour or until baked through.
Place the sugar in a frying pan and melt over a medium-low heat until light golden brown and liquid. Do not stir, just tilt the pan to melt the sugar. Whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a bowl, cover and leave to cool.
Once the cake is cool, top with crushed walnuts and dried bananas.
Stir the toffee sauce to loosen or warm for a few seconds in the microwave with a splash of cream if needed then drizzle over the banana loaf.