Banana Caramel Loaf

Prep Time
1 1/2h
Cook Time
1h 20m
Ready In

"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."

Original recipe yields 8 servings


  • 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

Step 1

Preheat the oven to 170C/150C fan-forced.

Step 2

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.

Step 3

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.

Step 4

Fold milk mixture and banana into flour mixture and pour into a prepared pan.

Step 5

Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean.

Step 6

Stand cake in pan for 10 minutes.

Step 7

Turn out on to a wire rack to cool.

Step 8

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.

Step 9

Reduce heat to low. and cook for 2 to 3 minutes or until slightly thickened.

Step 10

Remove from heat. Stir in icing sugar until smooth.

Step 11

Cool for 10 minutes the spread loaf with icing.

Tips & Variations

No special items needed.



Great banana bread and it makes a lot! I made one small loaf and 3 mini/individual loaves -- that way we were able to freeze some and have some for breakfast. I skipped the icing but otherwise made as directed. Thanks for sharing!

review by:
(7 Jan 2016)