Banana loaf cake with banana frosting

Banana loaf cake with banana frosting

By
From
Boutique Baking
Makes
1 large loaf cake, serving 8–12 slices
Photographer
Georgia Glynn Smith

For maximum flavour use over-ripe bananas and enjoy the cake one day after baking so the flavours have time to mature.

Ingredients

Quantity Ingredient
100g butter, softened, plus extra for greasing
200g light brown sugar
1 teaspoon ground cinnamon
2 medium eggs
300g over-ripe bananas
180g plain flour
1 teaspoon bicarbonate of soda
60g plain chocolate, chopped or in buttons
80g walnuts, toasted and roughly chopped

For the banana frosting

Quantity Ingredient
200g full-fat cream cheese
200g unsalted butter, softened
500g icing sugar, sifted
50g frozen banana puree, or mash fresh banana

Equipment

Quantity Ingredient
large 23cm x 13cm loaf tin

Method

  1. Preheat the oven to 175°C.
  2. Prepare the loaf tin by greasing it with butter.
  3. To make the cake

    Place the butter, light brown sugar and ground cinnamon in a mixing bowl and cream together until pale and fluffy.
  4. Beat the eggs lightly and slowly add to the butter mixture while mixing on high speed to incorporate.
  5. Mash up the bananas and add to the batter, followed by the chocolate and walnuts.
  6. Sift the flour and bicarbonate of soda together and add to the batter on low speed until just combined. Pour the batter into the prepared cake tin.
  7. Bake for 35–40 minutes, depending on your oven. The cake is cooked when the top springs back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of the cake; it should come out clean.
  8. Allow to cool for a few minutes outside of the oven before turning the cake out of the tin. Leave to cool completely on a wire cooling rack.
  9. To make the frosting

    Place the cream cheese in a mixing bowl and beat until smooth and creamy.
  10. Place the butter and icing sugar in a separate mixing bowl. Reserve the vanilla pod for the sugar syrup. Cream together until very pale and fluffy.
  11. Add the cream cheese, a little at a time, to the butter mixture and mix at medium–high speed until the frosting is combined. Add the banana puree. Chill until set.
  12. Once cool, spread the top of the cake with the frosting using a palette knife. Chill for about 30 minutes to set the frosting.
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