This festive loaf is rich in flavour and a real crowd-pleaser. With a butterscotch icing it's perfect on winter nights with a cup of mulled wine.
3 ripened bananas
175g golden caster sugar
175g self-raising flour
175g unsalted butter
3 large free range eggs
1 tsp vanilla essence
100g cooked chestnuts
45g soft brown sugar
45g double cream
200g icing sugar
Serves approx. 12
For the cake
Pre heat the oven to 180C. Take a loaf tin approx. 24cm in length and approx. 15cm in width and line with baking paper.
In a bowl add the sugar, butter and vanilla essence, mix together to form a light & fluffy mixture, slowly add the eggs one by one making sure to mix well before adding the next.
Sieve the flour and mix into the creamed butter and sugar.
Roughly chop the chestnuts and lightly mash the bananas and mix through the cake mix.
Spoon the mixture into the pre lined cake tin and cook for 30 -40 minutes. When cooked leave to cool fully on a wire rack before icing.
For the icing
Take a pan and put it on the heat, add the soft brown sugar and heat until caramelised. Whisk in 15g of the butter until a caramel forms. Slowly and carefully stir in the cream until it all comes together again. Set aside and leave to cool fully.
In a bowl whisk the remaining 100g of butter with the butterscotch until white and fluffy, sieve in the icing sugar and slowly stir into the butter.