Banana and pear loaf with fudgy caramel icing

Name: Banana and pear loaf with fudgy caramel icing
Cook time: 1 h 30 min
Yield: 6
Cuisine: Modern Australian,British
Ingredients: 230g plain flour; 1½ tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp fine sea salt; 1½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; 3 large eggs; 100g caster sugar; 100g light brown sugar; 180ml sunflower (or another neutral) oil; 1 large mottled banana (about 120g after peeling), mashed; 1 tsp vanilla extract; 2 small, just-ripe pears, peeled, cored, then chopped into roughly 1.5cm pieces (about 200g)

Helen Goh

May 2, 2025

Top with icing sugar or treat yourself to the penuche icing. William Meppem

easyTime:1-2 hoursServes:6

Bananas and pears make a delightful pairing in this tender-crumbed cake: the former, mashed, adds natural sweetness and moisture to the batter, while chunks of the latter provide juicy bursts of subtle, floral flavours.

This cake is excellent on its own, simply dusted with icing sugar, but for an indulgent treat, try penuche icing: a rich, caramel-flavoured frosting made from brown sugar, butter, milk and icing sugar. With its smooth, fudge-like texture and warm, butterscotch notes, it just takes everything up a notch.

Ingredients

FOR THE CAKE

230g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
3 large eggs
100g caster sugar
100g light brown sugar
180ml sunflower (or another neutral) oil
1 large mottled banana (about 120g after peeling), mashed
1 tsp vanilla extract
2 small, just-ripe pears, peeled, cored, then chopped into roughly 1.5cm pieces (about 200g)

FOR THE PENUCHE ICING

50g unsalted butter
80g light brown sugar
1½ tbsp milk
120g icing sugar, sifted
½ tsp vanilla extract
generous pinch of flaky sea salt

Method

For the cake

Step 1
Preheat the oven to 175C fan-forced (195C conventional). Line the base and sides of a standard loaf-tin (about 20cm x 10cm) with baking paper, leaving an overhang on the long sides with which to lift out the cake later.
Step 2
Sift the flour, baking powder, bicarbonate of soda, salt and spices into a large bowl and set aside.
Step 3
In a separate, medium bowl, whisk the eggs and sugars until blended and creamy, then whisk in the oil until combined. Add the banana and vanilla, whisk to incorporate, then pour into the bowl with the dry ingredients. Stir gently with the whisk until fully combined, then scrape the batter into the lined loaf-tin.
Step 4
Scatter the pears evenly on top of the batter, then place the cake into the oven; the fruit will “sink” as the cake bakes. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the loaf tin from the oven and place on a wire rack to cool for a few minutes, then lift out the cake and allow to cool completely on the rack.
Step 5
Once cooled, transfer the cake to a serving plate and make the icing.

For the icing

Step 1
Put the butter in a small saucepan and place over medium heat. When melted, add the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble (about 2 minutes). Stir in the milk and bring the mixture back to a boil before removing from the heat.
Step 2
Set aside to cool for about 10 minutes, then whisk half of the sifted icing sugar into the mix and beat to incorporate. Add the vanilla, salt and the remaining icing sugar and continue to beat with the whisk until smooth and creamy.
Step 3
Spoon the icing on top of the cake; it will set quickly so you’ll need to work swiftly. Cut the cake into thick slices and serve.

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The May 3 Edition