Banana caramel loaf

Method

• 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.