Banana Cake with Caramel Icing

2015-02-17 17.14.06


60g butter, softened
1 cup sugar
1 egg
3 medium over-ripe bananas mashed
¼ cup warm milk
1 teaspoon bicarbonate of soda (baking soda)

1 tspn baking powder
1 1/2 cups plain flour
1 teaspoon vanilla essence

Pinch salt

Caramel icing
1 tbspn butter
1 cup brown sugar

2 tablespoons milk
1 teaspoon vanilla essence


Preheat oven to 180C.

Grease and line a 20cm x 10cm loaf tin with baking paper – hang the paper over the sides of the tin

Using an electric mixer, cream butter and sugar, vanilla and salt in a large bowl until white and fluffy. Add half of the warm milk to help dissolve the sugar

Beat in egg, then massaged banana until evenly combined.

Sift in the flour, bicarb and baking powder and fold in remaining milk. Stir gently until smooth.

Pour the batter into the prepared loaf tin and baked at 180C for 40 – 45min until a skewer inserted comes out clean.

Leave in tin for 10 minutes, and then transfer cake to a wire rack to cool.
Caramel icing

Combine butter, milk and brown sugar in a saucepan over low heat, stirring until the sugar dissolves (about 2-3 minutes). Bring to boil then reduce heat and let it simmer for exactly 5minutes. Remove from heat and add the vanilla. Beat with wooden spoon until thickened slightly the spread quickly and generously over the cake.


This recipes was taken from Merle Parrish’s Cookbook


Merle's Kitchen

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Sensational! The cake comes out super moist.