Ingredients
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2 cups self-raising flour
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1/2 teaspoon bicarbonate of soda
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1 cup firmly packed brown sugar
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3/4 cup buttermilk
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2 eggs
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1 teaspoon vanilla extract
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1 cup mashed banana (see note)
Caramel icing
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1/2 cup firmly packed brown sugar
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50g butter, chopped
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2 tablespoons milk
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1/2 cup icing sugar mixture
Method
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1Preheat 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.
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2Sift 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.
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3Bake 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.
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4Make 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.
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5Spread loaf with icing. Serve.
Source: taste.com.au
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