Banana caramel loaf
This banana loaf recipe is a cut above average thanks to the brown sugar caramel frosting.
- 1 hr cooking
- Serves 8
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Ingredients
Banana caramel loaf
- 125 gram butter, softened
- 2/3 cup (150g) firmly packed brown sugar
- 1 teaspoon mixed spice
- 2 eggs
- 1又1/2杯(225g) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 2 over-ripe bananas, mashed
- 1/2 cup (120g) sour cream
- 1/4 cup (60ml) milk
- 1 tablespoon golden syrup
- 1 tablespoon malted milk powder
- 1 tablespoon milo powder
Caramel icing
- 60 gram butter
- 1/2 cup (110g) firmly packed brown sugar
- 2 tablespoon milk
- 3/4 cup (120g) icing sugar
Method
Banana caramel loaf
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1Preheat the oven to 180°C (160°C fan-forced). Grease a 11cm x 25cm (inside top measurement) loaf pan; line base with baking paper. Beat butter, sugar and spice in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer the mixture to a large bowl.
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2Stir in sifted flour and soda, then remaining ingredients until combined. Spread mixture into the prepared pan.
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3Bake for about 1 hour or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.
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4To make caramel icing, melt butter in a small pan; add sugar and milk, stir until mixture boils. Cool. Stir in sifted icing sugar.
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5Spread caramel icing over cooled loaf; slice to serve.
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