Malt Banana & Caramel Bread

Sa'idah Jaffar | November 2, 2017

PREP 15 Mins COOK 1 Hour SERVES 12


2 cups self-raising flour
1/4 cup malted milk powder
1/2 tsp ground cinnamon
1/2 cup brown sugar
4 large ripe mashed bananas
125g butter, melted
2 eggs
1/2 cup milk
1 tsp vanilla


1 1/2 cups caster sugar
1/4 cup water
50g butter, chopped
1/3 cup cream

Fresh berries, to serve


  1. Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan.
  2. Sift the flour, milk powder, cinnamon together in a large bowl. Make a well in centre. In a bowl, combine the bananas, butter, eggs, milk and vanilla.
  3. Fold lightly into flour mixture. Pour into pan. Bake 55-60 mins, covering with foil if over-browning, until cooked when tested. Cool.
  4. CARAMEL Meanwhile, in a saucepan, stir the caster sugar and water on low until sugar dissolves. Boil, not stirring, 7-8 mins until mixture is a caramel colour. Remove from heat and add the chopped butter (mixture will bubble). Stir in the cream and set aside.
  5. Using a skewer, poke holes on top of banana bread. Drizzle hot caramel over cool bread. Cool.
  6. Serve remaining cooled caramel with banana bread (see tip). Scatter with fresh berries to serve.

TIP: Microwave caramel in 15-second bursts if it firms too much.


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