Vegan Banoffee Pie Loaf Cake

Instructions

1. Preheat your oven to 170c / 150c fan / 325f / gas mark 3.

2. Line a 2 lb (900g) loaf tin with non-stick baking paper or a loaf tin insert.

3. Measure the milk and white wine vinegar into a jug or bowl, stir and set aside.

4. Add the flour, caster sugar, demerara sugar, baking powder, and salt into a large mixing bowl and mix.

5. Add the vanilla extract and oil to the milk and stir.

6. Pour the wet ingredients into the dry and fold in until just combined. Do not overmix. An overmixed batter will result in a rubbery or heavy cake.

7. Pour just over a third of the cake batter into the lined loaf tin, then add a layer of banana slices and a drizzle of caramel.

8. Add another layer of batter, then banana and caramel again.

9. Add the final layer of batter and bake for an hour and 10 minutes. Check after an hour and insert a toothpick, skewer or cake tester into the centre of the cake, if there is batter on it (ignore any caramel), it needs longer.

10. Leave to cool in the tin for 10-15 minutes then remove from the tin and continue cooling on a baking rack until completely cool.