And then I read an article… “Caramel is the new chocolate”
So that is that then. No excuses about a second post containing caramel, or my husband just loves caramel ( which he does) or that I was too lazy to make icing… No.
Caramel is the new chocolate.
Grab your can opener and a palate knife, let’s get spreading.
Here’s a yummy banana cake recipe if you do need an excuse to open a tin ( and craving a tin and a teaspoon isn’t an acceptable reason)
Banana Caramel Loaf
Makes 1 loaf
1 ½ cups (200g) cake flour
1 tsp ( 5ml) baking powder
1 tsp ( 5 ml ) bicarbonate of soda
125 g butter
1 cup brown sugar
3 ripe bananas
½ cup (125 ml) buttermilk
1 cup ( 80g) pecan nuts, chopped ( optional)
½ cup ( 80g ) caramel chips ( optional )
1 tin caramel treat, softened
Preheat oven 170oC . Grease and line*** a 21.5mm x 11.5 loaf tin
- Sift the dry ingredients together in a bowl.
- Cream the butter and sugar together until light and fluffy, add the eggs one at a time, mixing well, and add the mashed banana.
- Mix in spoonfuls of the dry ingredients alternating with the buttermilk, until all combined, take care not to over mix or the gluten in the flour will make the mixture tough.
- Stir in the optional pecan nuts and caramel chips.
- Spoon into greased tin and bake for 55 minutes or until a skewer inserted in the middle comes out clean
- Cool in tin before turning out onto a wire rack.
To make the “icing”
- Warm the caramel treat in a container ( not in the tin!) in the microwave for 1 minute until smooth and a spreadable consistency.
- Spread over cold cake and allow to set.
- Serve in slices.
***I am finnicky like that, I always line my tins; but you dont have to, just a good greasing should do nicely .
Original recipe – PNP recipe cards.