Ingredients
- 125 gr butter
- 3/4 cup brown sugar, firmly packed
- 1 cup mashed banana
- 1 1/2 cup self-raising flour
- 1 teaspoon bicarbonate of soda
- 3/4 cup sour cream
- 1 tablespoon milk
Caramel Icing
- 60 gr butter
- 1/2 cup brown sugar
- 1 1/2 cups icing sugar
Servings:
Instructions
- Grease a 23 cm square pan (or 14cm x 21cm loaf pan for banana bread). Preheat oven to 180C/160C fan-forced.
- Cream butter and sugar in small bowl until light and fluffy, beat in eggs, one at a time. Beat until combined.
- Transfer mixture to a large bowl, stir in banana. Stir half the sifted dry ingredients with half the combined sour cream and milk, then stir in remaining dry ingredients and sour cream mixture.
- Pour mixture in prepared pan. Bake for about 60 minutes or until a skewer inserted into centre comes out clean. Stand for 5min before turning on to wire rack to cool. When cold spread with icing.
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.
Recipe Notes
Replace caramel icing with cream cheese frosting :
60 gr cream cheese
30 gr soft butter
1 1/2 cups icing sugar
Beat cream cheese, butter in small bowl until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.
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