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Banana caramel loaf

  • 0:05 Prep
  • 1:25 Cook
  • 8 Servings


  • 2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup firmly packed brown sugar
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed banana (see note)

Caramel icing

  • 1/2 cup firmly packed brown sugar
  • 50g butter, chopped
  • 2 tablespoons milk
  • 1/2 cup icing sugar mixture


  • 1
    Preheat oven to 170°C/150°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
  • 2
    Sift flour and bicarbonate of soda into a bowl. Add sugar. Stir to combine. Place milk, eggs and vanilla in a jug. Whisk to combine. Fold milk mixture and banana into flour mixture. Pour into prepared pan.
  • 3
    Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  • 4
    Make icing Place brown sugar, butter and milk in a saucepan over low heat. Cook, stirring, for 2 minutes (don’t boil) or until sugar dissolves. Increase heat to medium. Bring to the boil. Reduce heat to low. Cook for 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in icing sugar until smooth. Cool for 10 minutes.
  • 5
    Spread loaf with icing. Serve.

Source: taste.com.au


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