Bread
110 g butter, melted
1 cup Chelsea Organic Coconut Sugar
2 eggs
½ cup of sour cream
2 teaspoons vanilla extract
1 ½ cups self raising flour, sifted
½ teaspoon salt
3 very ripe bananas, peeled and mashed

Icing
75 g butter
60 ml milk
1 cup Chelsea Soft Brown Sugar, packed
2 cups Chelsea Icing Sugar
1 ½ teaspoons vanilla extract

Preheat oven to 180°C (fan-forced 160°C). Lightly grease a 23 x 13 cm loaf pan.
In a large bowl whisk together the melted butter and Chelsea Organic Coconut Sugar. Add the eggs, sour cream, and vanilla whisking until well combined.
In a separate bowl, whisk the flour and salt together. Add the flour mix into the wet mixture and stir until just combined. Fold in the bananas
Pour batter into prepared pan and bake for 60 minutes or until crust is golden brown and a toothpick inserted into the centre comes out clean. Leave in pan to cool completely.
Meanwhile, make the icing by placing the butter, Chelsea Soft Brown Sugar and milk in a heavy based saucepan. Bring to a boil on low heat stirring constantly. Continue to boil for 2 minutes. Let cool and pour into a mixing bowl. Using an electric mixer, add the Chelsea Icing Sugar 1 cup at a time and beat well after each addition. Add vanilla and mix well. Spread icing on cooled cake and serve.