Banana Cake With Caramel Frosting

Step 1: Preheat oven to 180C.

Step 2: Grease and line the base and 2 long sides of a 10c x 22cm (base measurement) loaf pan with baking paper.

Step 3: Use and electric mixer to beat the butter and sugar in a bowl until pale and creamy and then add the eggs, 1 at a time, beating well after each addition and then add the banana and beat until just combined and then add the flour and sour cream and stir to combine.

Step 4: Spoon into the prepared pan and smooth the surface.

Step 5: Bake for 50 minutes or until a skewer inserted in the centre comes out clean and then set aside for 5 minutes before turning onto a wire rack to cool complete.

Step 6: Meanwhile, to make the caramel frosting, combine the sugar, butter and cream in a medium saucepan over medium-low heat and cook, stirring, for 2 minutes or until butter melts and sugar dissolves.

Step 7: Increase heat to medium and bring to the boil and cook, stirring, for 2 minutes or until sauce thickens slightly and then remove from the heat and set aside for 10 minutes to cool slightly and then add the icing sugar and stir to combine.

Step 8: Set frosting aside for 30 minutes or until cooled completely and frosting has a spreadable consistency.

Step 9: Spread the caramel icing over the top of the banana cake and top with crushed pretzels.

Step 10: Cut into slices and serve.