Ingredients
½ cup brown sugar
(100g)
3 tbsp butter
cut into small pieces
2-3 bananas
sliced into 1cm rounds
1½ cups wholemeal flour
(225g)
¾ cup white sugar
(180g)
1 tsp baking powder
1 tsp bicarbonate soda
½ tsp salt
½ tsp ground cinnamon
1 cup mashed bananas
2 large eggs
lightly beaten
⅓ cup vegetable oil
(80ml)
⅓ cup buttermilk
(80ml)
1 tsp vanilla extract
2 tbsp butter
for the caramel glaze
2 tbsp brown sugar
for the caramel glaze
2 tbsp cream
for the caramel glaze
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 loaf pan
- 1 baking paper
- 1 small saucepan
- 1 mixing bowl
- 1 wooden spoon
- 1 skewer
- 1 serving plate
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a loaf pan with baking paper and set aside. In a small saucepan, heat the butter and sugar together until melted and pour into loaf pan.
- Place sliced bananas, cut side down, into the pan on top of the caramel mixture.
- In a mixing bowl, combine all dry ingredients and add wet ingredients. Stir with a wooden spoon until the mixture is entirely wet and then pour into baking pan.
- Bake loaf for 45-50 minutes or until a skewer placed into the centre comes out clean. Leave in the pan to cool for 20 minutes before turning out onto a serving plate. Place all ingredients for the caramel glaze into a small saucepan. Heat over a medium heat, stirring continuously until all of the ingredients are melted and combined. Pour over the cake gently.
Notes
Tip
I made the glaze right after I made the first layer. The glaze is fine to stand until the bread is baked and cooled.
Tip
It is best to use over-ripe bananas for the cup of mashed banana. A cup takes about two large bananas mashed.
