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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.
Completed steps (click to remove last step)
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