Banana Caramel Loaf - cooking recipe

Ingredients

2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup brown sugar, firmly packed
3/4 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 bananas, large & ripe & mashed (you need 1 cup)
CARAMEL ICING INGREDIENTS
1/2 cup firmly packed brown sugar
50 g butter, chopped
2 tablespoons milk
1/2 cup powdered sugar icing

Preparation

Preheat the oven to 170C/150C fan-forced.
Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line the base and sides with baking paper, allowing a 2cm overhang at long ends.
Sift flour and bicarbonate of soda into a bowl, add sugar and stir to combine. Place milk, eggs and vanilla in a jug and whisk to combine.
Fold milk mixture and banana into flour mixture and pour into a prepared pan.
Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean.
Stand cake in pan for 10 minutes.
Turn out on to a wire rack to cool.
To make the icing: Place the brown sugar, butter and milk in a saucepan over low heat. Cook, stirring, for 2 minutes (don't boil) or until sugar dissolves. Increase the heat to medium. and bring to boil.
Reduce heat to low. and cook for 2 to 3 minutes or until slightly thickened.
Remove from heat. Stir in icing sugar until smooth.
Cool for 10 minutes the spread loaf with icing.