We’ve added Caramilk to just about all our other favourite recipes, and now it’s banana bread’s turn. Chopped pieces of Caramilk inside the batter and a thin layer of melted chocolate over the top, ensure this sweet loaf is an extra special sweet treat.
125g butter, at room temperature
200g (1 cup) firmly packed brown sugar
300g (2 cups) plain flour
1 1/2 tsp bicarbonate of soda
1/2 tsp salt
125ml (1/2 cup) milk
3 bananas, mashed
180g block Caramilk chocolate, chopped
1 1/2 tbs thickened cream cream
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease and line a 6cm-deep, 11cm x 21cm (base size) loaf pan with baking paper, allowing the paper to overhang the sides.
Step 2Use electric beaters to beat butter
(125g butter, at room temperature) and sugar
(200g (1 cup) firmly packed brown sugar) until pale and creamy. Add eggs
(2 eggs), 1 at a time, beating well after each addition until combined. Add flour
(300g (2 cups) plain flour), bicarb
(1 1/2 tsp bicarbonate of soda), salt
(1/2 tsp salt), milk
(125ml (1/2 cup) milk) and banana
(3 bananas, mashed) and beat until just combined. Reserve 1 tbsp Caramilk. Add half the remaining Caramilk and stir until combined.
Step 3Pour mixture into prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Step 4Place cream
(1 1/2 tbs thickened cream cream) and remaining chocolate in a microwave-safe bowl. Microwave on High for 30 seconds or until melted and smooth. Set aside for 10 minutes to cool.
Step 5Spread chocolate mixture over banana bread. Sprinkle with the reserved Caramilk to serve.