Name: Miso Caramel Banana Bread
Yield: 1
Ingredients: 250g Cotswold Organic Self-Raising Flour; 115g unsalted butter, at room temperature; 150g caster sugar; 2 free-range eggs, at room temperature; 60ml milk; 1tsp vanilla extract; 2tsp baking powder; 3 bananas, mashed; 125ml miso caramel plus more for topping; 300g buttercream (vanilla or plain); Handful of fudge chunks, to decorate (optional); 220g light brown sugar; 55g salted butter; 2 ½ tsp white miso; 125ml double cream; 1/2tsp salt

Method:

Start by making the miso caramel. Add all the ingredients to a saucepan and put on a medium-high heat.
Mix constantly until the sugar melts and the mixture comes to a boil. Reduce the heat to low and let simmer for 5 minutes, without stirring.
Remove the pan from the heat, pour the caramel into a heatproof container and set aside.
Preheat the oven to 180C.
For the banana bread, start by creaming the butter and sugar together using a stand mixer or electric whisk.
Once well combined, add the eggs, milk and vanilla extract. Mix until incorporated.
Using a spatula or hand whisk, mix in the flour and baking powder.
Next, add in the mashed bananas and miso caramel.
Transfer the batter to a greased loaf tin and bake for 50 mins, until a skewer comes out clean. Set aside to cool completely.
To decorate, spread across the buttercream, drizzle over more miso caramel and blend. Top with fudge chunks for a touch of chew then slice up and enjoy!