2 cups plain flour
1 cup light muscovado sugar (I used Billington's brand)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon sea salt
100 grams brittle toffees, roughly chopped (I used Werther’s Original)
⅓ cup rice bran oil
2 x #7 eggs (large), lightly beaten
2 cups roughly mashed, very ripe bananas (about 4)
¼ cup sour cream or yoghurt
1 teaspoon vanilla extract
½ cup rolled oats
½ cup desiccated coconut
⅓ cup plain flour
½ teaspoon each ground cinnamon, ginger and nutmeg
70 grams butter
2 tablespoons golden syrup
½ teaspoon baking soda
22cm x 12cm loaf tin, greased and fully lined with baking paper – bring the paper up the sides of the tin
Salted Caramel Sauce
¾ cup caster sugar
2 tablespoons water
½ cup cream
pinch sea salt
75 grams diced butter at room temperature
Preheat the oven to 160°C fan bake.
Topping: Combine all the dry ingredients in a bowl.
Melt the butter and golden syrup in a medium saucepan. Add the baking soda and stir together until it foams up and becomes pale and light. Tip onto the dry ingredients and mix well. Set aside.
Cake: Combine the flour, sugar, baking powder, baking soda, cinnamon, salt and the toffees in a large bowl. Whisk the oil, eggs, bananas, sour cream and vanilla together. Pour into the flour mixture and mix to combine, ensuring there are no pockets of flour in the batter.
Tip into the tin and smooth the top. Scatter the Anzac topping lightly and evenly over the top. Don’t press it into the batter.
Bake for 20 minutes then cover the top loosely with foil to prevent it over-browning. Bake for a further 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin.
Cut into thick slices and serve dusted with icing sugar or with a drizzle of the Salted Caramel Sauce. Makes 1 loaf
Salted Caramel Sauce: Put the sugar and water in a medium saucepan and slowly bring to the boil, making sure all the sugar has dissolved before it boils. Wipe down any stray grains of sugar from the sides of the pan with a pastry brush dipped in water.
Cook until the sugar turns a deep golden colour, gently swirling the pan so it colours evenly. Remove from the heat and immediately add the cream, being very careful as it will bubble up furiously. Add the salt and stir until smooth. Leave to cool for 10 minutes. Whisk in the butter a few pieces at a time, until the sauce is thick and glossy. Transfer to a bowl and cool.