MALT BANANA & CARAMEL BREAD

SERVES 12 PREP 15 MINS COOK 1 HOUR

Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan. Sift 2 cups selfraising flour, ¼ cup malted milk powder and ½ tsp ground cinnamon together into a large bowl. Stir in ½ cup brown sugar. Make a well in centre. In a bowl, combine 4 large ripe mashed bananas, 125g melted butter, 2 eggs, ½ cup milk and 1 tsp vanilla. Fold lightly into flour mixture. Pour into pan. Bake 55-60 mins, covering with foil if over-browning, until cooked when tested. Cool.

CARAMEL Meanwhile, in a saucepan, stir 1½ cups caster sugar and ¼ cup water on low until sugar dissolves. Boil, not stirring, 7-8 mins until mixture is a caramel colour. Remove from heat and add 50g chopped butter (mixture will bubble). Stir in

1/ cup cream. Set aside. Using a skewer, poke 3 holes in top of banana bread. Drizzle ¼ cup hot caramel over cool bread. Cool. Serve remaining cooled caramel with banana bread (see tip). Scatter with fresh berries to serve.