Banana Loaf with Caramel Icing

A piece of banana loaf on a dessert fork.

This banana loaf is deliciously moist and pleasantly crunchy. The caramel icing takes the loaf from a simple cake to an incredible dessert. It is almost like a diet version of a banoffee pie. I would love to add chopped walnuts or pecan nuts to the cake for an extra crunch and nutty flavour.

View from above of a banana loaf on a circular wooden chopping board.

Banana Loaf with Caramel Icing

For the loaf:
  • 1 1/2 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 c sugar
  • 3 Tbsp butter
  • 3 Tbsp vegetable oil
  • 3/4 tsp grated lemon zest
  • 1 large egg
  • 2 mashed ripe bananas
For the icing:
  • 1/2 c packed light/dark brown sugar
  • 50 g butter, chopped
  • 2 Tbsp milk
  • 1/2 c icing sugar

  1. Preheat the oven to 350°F/180°C. To make the loaf: Place all the dry ingredients in a medium bowl and mix well. In a large bowl place all the wet ingredients. Add the dry mixture into the wet in 3 parts. Mix until just combined.
  2. Grease and flour (or sprinkle with breadcrumbs for a crunchier texture) a 7" x 3" loaf pan. I use a cut piece of parchment paper to make the loaf easier to take out of the pan as illustrated in the photos.
  3. Transfer the batter into the loaf pan and level off. Bake for around 40 mins or until it has browned nicely all over.
  4. To make the icing: Place brown sugar, butter and milk in a saucepan over low heat. Stir for 2 mins until the sugar dissolves. Increase the heat, bring the mixture to the boil then reduce the heat and simmer for 2-3 mins or until slightly thickened. Remove from heat. Beat the icing sugar into the caramel mixture until smooth and allow to cool down for 10 mins.
  5. Spread the icing on the cooled cake, cut slices and enjoy!
Close up view of a banana loaf on a wooden serving board.

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