On Monday, I made this absolutely delicious banana bread. It was a hit and the result of two of my recipes joining forces. It got eaten by my gang before I could whip the phone out for a quick photo and so, I baked another today all in the name of this newsletter (this time away from my banana cake gorging children).
When the pandemic took a foothold, bread was kneaded by home bakers that had never kneaded before. Banana cake had it’s big moment on Instagram in April and in June, I finally play catch up and finally ‘bung’ one in the oven myself.
The joining of these two recipes is a wonderful thing. This cake is really good and I am delighted to be sharing it with you here..
Get baking my friends.
Makes 8 to 10 slices.
250 grams plain flour, sifted
1 teaspoon of baking soda
1 teaspoon of s baking powder
1 teaspoon of ground cinnamon
½ teaspoon of salt
125 grams unsalted butter (softened)
100 grams caster sugar
150 grams of brown sugar
3 ripe bananas mashed
60 ml buttermilk
1 teaspoon vanilla extract
150 grams great quality dark chocolate, cut into pieces
Cream cheese icing
115g unsalted butter, softened and cut into cubes
250g (1 block) full fat cream cheese, softened and cut into cubes
300g icing mixture, sifted
½ teaspoon of salt
Preheat the oven to 180°C
Sift the flour, baking powder and baking soda, cinnamon and salt into a large bowl.
Mix the butter, sugars, mashed banana, buttermilk, eggs, vanilla extract in another bowl. Add these to the dry ingredients and stir to combine, being careful not to over mix. Fold through the chocolate.
Pour the batter into a non-stick, or lightly greased 19 x 11 cm loaf tin.
Bake for approximately 1 hour or until a skewer comes out clean.
Leave to cool in the tin for a little before turning out onto a wire rack to cool.
To make the cream cheese icing, beat the butter on high speed until creamed. Add the cream cheese and beat on high speed until combined and smooth. Add the icing mixture and salt. Beat on low speed for 30 seconds and then increase the speed a little and beat for a further 1-2 minutes.
Ice the cake and serve in thick slices.