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.
Banana Loaf with Caramel Icing
Ingredients:
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
Method:
- 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.
- 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.
- Transfer the batter into the loaf pan and level off. Bake for around 40 mins or until it has browned nicely all over.
- 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.
- Spread the icing on the cooled cake, cut slices and enjoy!
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