Ingredients for Banana Caramel Loaf
- 200g all-purpose flour
- 1 tsp bicarbonate of soda
- 100g brown sugar
- 0 Buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas (approx. 300g)
- 50g unsalted butter
- 150ml milk (for batter), 2 tbsp milk (for icing)
- 150g icing sugar
- 150g granulated sugar
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How to Make Banana Caramel Loaf
- Preheat oven to 170°C (150°C fan-forced).
- Grease and line a 6cm-deep, 10cm x 20cm loaf pan with baking paper, leaving a 2cm overhang at the long ends.
- In a large bowl, sift together 200g all-purpose flour and 1 tsp bicarbonate of soda. Add 150g granulated sugar and stir to combine.
- In a separate bowl, whisk together 150ml milk, 2 large eggs, and 1 tsp vanilla extract.
- Mash 3 ripe bananas (approx. 300g) with a fork.
- Gently fold the wet ingredients (milk mixture) into the dry ingredients (flour mixture). Stir in the mashed bananas until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the caramel icing: In a medium saucepan, combine 100g brown sugar, 50g unsalted butter, and 2 tbsp milk.
- Cook over low heat, stirring constantly, for 2 minutes, or until the sugar dissolves.
- Increase heat to medium and bring to a boil.
- Reduce heat to low and simmer for 2-3 minutes, or until the icing slightly thickens.
- Remove from heat and stir in 150g icing sugar until smooth and glossy.
- Let the icing cool for 10 minutes before spreading it evenly over the cooled loaf cake.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
179g
Fat
19g
Carbs
23g
