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
This moist banana loaf cake is a cut above average thanks to the brown sugar caramel frosting. Pop the kettle on and grab a generous slice.
Looking for more easy loaf cakes?


Banana caramel loaf
  • 125 gram butter, softened
  • 3/4 cup (150g) firmly packed brown sugar
  • 2 eggs
  • 1 cup mashed banana (approx 3 over-ripe bananas)
  • 1 1/2 cup (225g) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 3/4 cup sour cream
  • 1 tablespoon milk
Caramel icing
  • 60 gram butter
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 tablespoons sour cream
  • 1 1/2 cups (120g) icing sugar


Banana caramel loaf
  • 1
    Preheat oven to 180C or 160C fan. Grease a 14cmx 21cm loaf pan.
  • 2
    Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined.
  • 3
    Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined sour cream and milk then stir in remaining dry ingredients and sour cream mixture; stir until smooth. Pour mixture into prepared pan. Bake in moderate oven (180C) for about 1 hour, stand 5 minutes before turning on to wire rack to cool. When cold, spread with icing.
  • 4
    Caramel Icing: Melt butter and sugar in saucepan, stir constantly over heat without boiling for 2 minutes. Add sour cream, bring to the boil, remove from heat, stir in sifted icing sugar.


Keeping time: 4 daysIt can also be made in a deep 20cm round cake pan, cook for 1 hour 15 minutes.It is usually best to mash bananas on a plate with a fork.

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