I don’t know about you but I always end up buying too many bananas. You know that bananas are only good when fresh, not soft and spotty like a leopard. When it first happened I though: I don’t want to waste them so I came up with a plan of making a banana loaf with a twist, loading it with chocolate chunks and all sorts of nuts. Incredibly easy and quick to make.
LOADED BANANA LOAF
for the loaf
100g caster sugar
160g self-raising flour
1tsp baking powder
2 very soft and ripe bananas
handful of nuts (I usually use almonds, pecans, walnuts)
handful of chocolate chips or a block of chocolate you can cut into small pieces
for the icing
1 cup icing sugar
2-3 tbsp sour cream or crème fraîche
HOW TO MAKE?
1. Preheat the oven to 180 degrees. Grease a loaf tin with butter.
2. In a bowl, mix the butter and sugar (with your electric mixer) until soft and fluffy. Add the eggs, one by one, with a little flour. Now add the remaining flour and baking powder.
3. In a separate bowl, mash the bananas. Once mashed, add them to the eggs, butter and flour mixture.
4. Add the nuts and chocolate and combine them with the mixture. You can just use a wooden spoon to do that.
5. Pour the mixture into the tin and place in the preheated oven.
6. Bake for about 45minutes. Before taking it out from the oven, check if the cake is properly baked using a wooden stick. Sometimes it may take longer than 45 minutes to bake. When the stick comes out clean, your loaf is ready.
7. Let it chill for a bit and then you can decorate it.
8. To make the icing, mix together cream and icing sugar with your electric mixer, until smooth and glossy. If it’s too runny, add some more icing sugar. You can also add a drop of vanilla extract.
9. Decorate the cake with icing and sprinkle with some almonds or nuts. Keep in mind, that the cake should be completely chilled when decorating with icing. Otherwise, the icing will just run off the cake.
10. Serve with a nice cup of tea or coffee. Enjoy!
Wersja polska, specjalnie dla polskich czytelników: