Serves 8
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Give the classic banana bread a sweet-savoury twist by glazing it with caramel. Like how perfectly it sits on the surface, it adds on to the natural, simple goodness of the loaf without being overwhelming. It tastes and smells so good, people know you’re baking from a mile away.


  • 125 g butter, softened
  • ⅔ cup (150 g) firmly packed brown sugar
  • 1 tsp mixed spice
  • 2 eggs
  • 1½ cup (225 g) self-raising flour
  • ½ tsp bicarbonate of soda
  • 2 overripe bananas, mashed
  • ½ cup (120 g) sour cream
  • ¼ cup (60 ml) milk
  • 1 tbsp golden syrup
  • 1 tbsp malted milk powder
  • 1 tbsp milo powder


  • 60 g butter
  • ½ cup (110 g) firmly packed brown sugar
  • 2 tbsp milk
  • ¾ cup (120 g) icing sugar

Preheat the oven to 180 C (160 C fan-forced). Grease a 11 cm x 25 cm (inside top measurement) loaf pan; line base with baking paper. Beat butter, sugar and spice in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer the mixture to a large bowl.


Stir in sifted flour and soda, then remaining ingredients until combined. Spread mixture into the prepared pan.


Bake for about 1 hour or until cooked when tested. Stand for 10 mins before turning onto a wire rack to cool.


To make caramel icing, melt butter in a small pan; add sugar and milk, stir until mixture boils. Cool. Stir in sifted icing sugar.


Spread caramel icing over cooled loaf; slice to serve.

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