Banana Caramel Loaf
December 04, 2015
Categories: Breads, Desserts, Cakes, Fruit, Banana, Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Brunch, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Picnic, Potluck, Summer, Winter, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Quick Breads, Kid's Lunches, Flour, Kosher Dairy more
"This is a wonderful way to use up overripe banana's. I think the un iced cake would freeze really well, although I have not tried it freezing it as yet. The icing is very sweet, so you may prefer to not ice the cake, but we loved it iced here."
- CARAMEL ICING INGREDIENTS
- Serving Size: 1 (158.1 g)
- Calories 405.4
- Total Fat - 8.9 g
- Saturated Fat - 4.5 g
- Cholesterol - 68.5 mg
- Sodium - 265 mg
- Total Carbohydrate - 77.5 g
- Dietary Fiber - 3.6 g
- Sugars - 51.6 g
- Protein - 7.1 g
- Calcium - 56.4 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Preheat the oven to 170C/150C fan-forced.
Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line the base and sides with baking paper, allowing a 2cm overhang at long ends.
Sift flour and bicarbonate of soda into a bowl, add sugar and stir to combine. Place milk, eggs and vanilla in a jug and whisk to combine.
Fold milk mixture and banana into flour mixture and pour into a prepared pan.
Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean.
Stand cake in pan for 10 minutes.
Turn out on to a wire rack to cool.
To make the icing: Place the brown sugar, butter and milk in a saucepan over low heat. Cook, stirring, for 2 minutes (don't boil) or until sugar dissolves. Increase the heat to medium. and bring to boil.
Reduce heat to low. and cook for 2 to 3 minutes or until slightly thickened.
Remove from heat. Stir in icing sugar until smooth.
Cool for 10 minutes the spread loaf with icing.
Tips & Variations
No special items needed.