Banana Butter Bath Scones

Preheat oven to 220C/200C fan forced. Place 1 1/2 of the bananas into a large bowl. Use a fork to mash. Add the banana bread mix and buttermilk. Mix until combined.

Pour the butter into a 20cm square (base measurement) cake pan. Add the banana bread mixture to the pan. Use the back of a spoon to gently spread out to the corners (the butter will ooze up and over the batter).

Use a large metal spatula in a downward cutting motion to cut the batter into 9 squares, allowing the butter to run into the cuts. Thinly slice the remaining banana. Place a few pieces of banana on top of each square of batter. Drizzle top with caramel topping.

Place the pan on a baking tray. Bake for 20-25 minutes or until risen and golden brown. Set aside for 10 minutes to absorb the butter. Drizzle with extra caramel sauce. Serve warm.