Banana thyme loaf cake recipe
 We all love a banana bread, and Nadiya's recipe takes the old favourite to another level with a thyme-scented cake and a sticky salted caramel topping. 4 small bananas, 3 mashed (340g/12oz prepared weight), 1 sliced lengthways50g/1¾oz salted butter, melted, plus extra for greasing the tin175g/6oz caster sugarpinch salt1 large sprig fresh thyme, leaves picked120ml/4fl oz olive oil75ml/2½fl oz full-fat milk, at room temperature300g/10oz self-raising flour, sifted 4 small bananas, 3 mashed (340g/12oz prepared weight), 1 sliced lengthways 50g/1¾oz salted butter, melted, plus extra for greasing the tin 175g/6oz caster sugar pinch salt 1 large sprig fresh thyme, leaves picked 120ml/4fl oz olive oil 75ml/2½fl oz full-fat milk, at room temperature 300g/10oz self-raising flour, sifted 100g/3½oz caster sugar45g/1½oz salted butter60ml double cream ½ tsp salt flakes 100g/3½oz caster sugar 45g/1½oz salted butter 60ml double cream ½ tsp salt flakes Method Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over.