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Recipe

Banana loaves with salted caramel icing

These dense little cakes from Nici Wickes are lashed with salted caramel icing, then drizzled with even more salted caramel for a decadent gluten-free treat!

By Nici Wickes
  • 30 mins cooking
  • Makes 8
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Ingredients

Salted caramel
  • 1/2 cup caster sugar
  • 125 millilitre water
  • 200 millilitre cream
  • 1 teaspoon sea salt flakes
  • 50 gram butter, cubed
Banana loaves
  • 1 1/2 cup gluten-free flour (Nici used Edmonds GF plain)
  • pinch salt
  • 1/4 teaspoon baking soda
  • 115 gram unsalted butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 2-3 over-ripe bananas (to yield 1½ cups mashed)
  • 1/4 cup milk
  • 1/2 cup banana chips, to garnish (optional)
Salted caramel icing
  • 200 gram cream cheese
  • 50 gram butter, softened
  • 2 cup icing sugar
  • 4 tablespoon salted caramel

Method

Salted caramel
  • 1
    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.
  • 2
    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.
Banana loaves with salted caramel icing
  • 3
    Preheat oven to 180°C. Grease a mini loaf pan or muffin tin and line recesses with small squares of baking paper.
  • 4
    Sift the flour, salt and baking soda into a bowl, then set aside.
  • 5
    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.
  • 6
    While the mixer is still running, add the dry ingredients. Mix until just combined.
  • 7
    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.
  • 8
    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.
  • 9
    Ice the cold loaves or cupcakes, garnish with banana chips and drizzle over extra salted caramel.

Notes

  • Warm salted caramel slightly to thin it for drizzling.

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