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Banana cake with caramel frosting
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Elevate banana bread with caramel frosting and pretzel crunch topping for a delicious twist.
Ingredients:
  • 125g butter, softened
  • 165g brown sugar
  • 2 Free Range Eggs
  • 250ml banana
  • 300g self-raising flour
  • 120g sour cream
  • Crushed pretzels, to serve
  • 110g brown sugar
  • 40.40 gm thickened cream
  • 110g icing sugar mixture
Instructions:
  • Preheat the oven to 180C. Prepare a 10cm x 22cm loaf pan by greasing and lining the base and two long sides with baking paper.
  • Using an electric mixer, whip the butter and sugar in a bowl until light and creamy. Incorporate the eggs one at a time, ensuring thorough mixing after each addition. Gently mix in the banana until just combined. Fold in the flour and sour cream until well mixed. Transfer the batter into the pan and level the top.
  • Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
  • For the caramel frosting, in a medium saucepan over medium-low heat, mix together sugar, butter, and cream. Stir and cook until butter melts and sugar dissolves, about 2 mins. Increase heat to medium and bring to a boil. Stir and cook until the sauce slightly thickens, about 2 mins. Remove from heat and let it cool for 10 mins. Then, add icing sugar and stir well. Allow the frosting to cool completely for 30 mins until it reaches a spreadable consistency.
  • Cover the banana cake with luscious caramel icing, sprinkle crushed pretzels on top, and slice into servings.

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