Yes. This Banana Bread is not the best looking cake around (and everyone likes a good looking cake, right?), but to overlook this flavoursome bake would be a mistake. Indeed, I would have to say this is the best banana bread / loaf I have ever made. And trust me, I have made a fair few over the years, to use up those overripe bananas. [Read more…]
This is one of my all time favourite cakes (to date) to make and to eat!
It is quite a large cake, so perfect to bake when you know you have visitors, guests, or a group to feed. Indeed, if you happen to be a ‘cricket widow’ this time of year, I dare say it would go down a treat if you have to come up with a cake for afternoon tea.
It is quite possible that you may have all the ingredients, to hand, in the house. Perhaps not the tin of crushed pineapple, or maybe the cream cheese (it is always handy to have a spare tub in the fridge as cream cheese tends to have a long ‘best before’ date), but everything else.
This cake is really easy and quick to put together. For me, the only bug bear is mashing the banana! It is also versatile in terms of presentation. I have used a Bundt tin but you could use a 9 inch spring form pan and just frost the top as I have done, or use 3 8 inch tins, frost between each layer, on the top and around the sides. You will need to double the quantity of frosting in order to do this.
Just a tip for the cream cheese frosting; make sure you use a full fat version, not a ‘light’ version of cream cheese. The frosting will go ‘runny’ instead of ‘fluffy’.
Packed with flavour, you won’t be disappointed you gave this one a try…
- 300g caster sugar
- 3 eggs
- 300ml sunflower oil
- 3 large, or 4 small bananas, ripened
- 1 teaspoon ground cinnamon, plus extra for decorating (optional)
- 150g plain flour
- 150g wholemeal plain flour
- 1 teaspoon of bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla paste, or 1 teaspoon vanilla extract
- 1 small tin of crushed pineapple drained (approximately 180g pineapple)
- 300g icing sugar
- 50g unsalted butter, at room temperature
- 125g full fat cream cheese, chilled
- Preheat the oven to 170 degrees C.
- Prepare the tin, or tins, by greasing and lining with parchment if using a flat tin. Alternatively, dusting with flour if using a Bundt tin.
- Mash the bananas. Put the sugar, oil, eggs, mashed banana and cinnamon in the bowl of a freestanding mixer and beat until the ingredients are well combined.
- In a separate bowl, sift the flours, bicarbonate of soda and salt. Add the flour mixture to the mixing bowl slowly and combine. Add the vanilla paste, or extract, and mix again.
- Drain the crushed pineapple and fold into the mixture until well distributed.
- Pour the mixture into the tin and bake for approximately 40 minutes. This baking time applies to a Bundt and a single 9 inch spring form pan. If you are using 3 x 8 inch pans, bake for approximately 25 minutes.
- Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack.
- Allow the cake to cool completely before frosting.
- Sieve the icing sugar into the bowl of a free standing mixer. Add the butter and fork slowly through the icing until roughly combined. (This prevents an icing sugar 'explosion'!). Use the mixer to then beat the icing sugar and butter until creamy.
- Add the cream cheese and beat further until light and fluffy.
- Frost the cake and sieve ground cinnamon over the frosting, if you choose.
Source: Adapted from ‘The Hummingbird Bakery Cookbook’ by Tarek Malouf and The Hummingbird Bakers