Banana loaves with salted caramel icing

Bring the sugar and water to boil in a medium saucepan over medium heat, swirling at first to dissolve the sugar, then turning up the heat once it is.

Boil for 5 minutes or until the sugar begins to colour and thicken – watch carefully. When it is dark golden, add the cream and salt. Be careful, it will spit at this stage. Stir with a wooden spoon to cool for 2-3 minutes, then whisk in the butter, bit by bit. Set aside to cool.

Preheat oven to 180°C. Grease a mini loaf pan or muffin tin and line recesses with small squares of baking paper.

Sift the flour, salt and baking soda into a bowl, then set aside.

Beat the butter and sugar in a stand mixer until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the bananas and combine.

While the mixer is still running, add the dry ingredients. Mix until just combined.

Spoon the batter into the recesses. Bake for 25-30 minutes or until a skewer comes out clean when inserted. Leave for 5 minutes before turning out. Cool before icing.

For the salted caramel icing, beat the cream cheese in a stand mixer on high speed until softened and smooth. Add the butter and continue beating until well combined. Spoon in the icing sugar, a third at a time, beating between each addition. Lastly, add the salted caramel and beat until well mixed.

Ice the cold loaves or cupcakes, garnish with banana chips and drizzle over extra salted caramel.