Banana caramel loaf

This banana loaf recipe is a cut above average thanks to the brown sugar caramel frosting.

  • 1 hr cooking
  • Serves 8
  • Print


Banana caramel loaf
  • 125 gram butter, softened
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 teaspoon mixed spice
  • 2 eggs
  • 1 1/2 cup (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


Banana caramel loaf
  • 1
    Preheat 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.
  • 2
    Stir in sifted flour and soda, then remaining ingredients until combined. Spread mixture into the prepared pan.
  • 3
    Bake for about 1 hour or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.
  • 4
    To make caramel icing, melt butter in a small pan; add sugar and milk, stir until mixture boils. Cool. Stir in sifted icing sugar.
  • 5
    Spread caramel icing over cooled loaf; slice to serve.

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