M&S banoffee banana bread with caramel and popcorn sauce

  • Preparation time: 20 mins
  • Cooking time: 45 mins
  • Serves: 10


  • 25g salted caramel popcorn
  • 250g mascarpone
  • 150g icing sugar
  • 45ml caramel and toasted popcorn flavour sauce
  • 2 ripe bananas
  • 30g pecans
  • 1 tsp baking powder
  • 180g self-raising flour
  • 20ml black treacle
  • 2 medium eggs
  • 150g light muscovado sugar
  • 100g unsalted butter

How to prepare

  1. Roughly chop the pecans. Mash the ripe bananas. Sieve the icing sugar.
  2. Heat the oven to 180C/160C fan/gas 4. Grease and line a 19cm loaf tin.
  3. Using an electric mixer with the whisk attachment, or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one a time, along with the treacle and mix well.
  4. Gently fold in 2 tbsp flour, to loosen the batter. Fold in the remaining flour, baking powder, pecans and bananas.
  5. Pour half the batter into the tin. Drizzle 40ml of the caramel sauce on top, then pour the remaining batter into the tin.
  6. Bake in the oven for 40-45 minutes, or until a skewer comes out clean. Transfer to a wire rack to cool.
  7. Meanwhile, to make the icing, whisk the icing sugar with the mascarpone until smooth and creamy. Be careful not to overwork the mascarpone.
  8. When the loaf has cooled spread the icing on top and finish with an extra drizzle of the remaining caramel sauce and the salted caramel popcorn.