I decided to make a super-quick mid-week bake since a couple of friends were stopping by unexpectedly. I immediately thought the best thing to make was a loaf cake since you can chuck it all in one bowl and it’s done! I decided to use the Banana Bread recipe found on the Good Food page as my recipe base and added a few extra ingredients and a topping to add another dimension to my bake.
Ingredients:
Cake
285g Plain Flour
1Tsp Bicarbonate of Soda
½ tsp Salt
110g Butter, plus extra for greasing
225g Caster sugar
2 Eggs
4 Ripe Bananas, mashed
85ml Buttermilk (or normal milk with 1½ tsp lemon juice or vinegar)
1tsp Vanilla Extract
95g Chocolate Chips
150g Halved Raspberries (tossed in 1 tbsp of plain flour to prevent sinking)
Handful of whole raspberries
Topping (Optional)
180g Philadelphia Original
75g Unsalted Butter
140g Icing Sugar
2 Tbsp Milk
Dehydrated Raspberry pieces (Waitrose)
Fudge pieces (Waitrose)
Dark chocolate popping candy (Waitrose)
Method:
1) Preheat your oven to 180C/350F.
2) Mix the flour, bicarbonate of soda and salt in a bowl
3) In a separate bowl, cream the butter and sugar together until light and fluffy
4) Add the eggs, mashed bananas, buttermilk, chocolate chips and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture and the raspberries.
5) Grease a 20cm x 12.5cm / 8in x 5in loaf tin and pour the cake mixture into the tin.
6) Top with a few whole raspberries and press into the mixture slightly.
7) Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
8) Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
9) For the topping, beat the butter on its own until is very soft.
10) Add the icing sugar and milk on medium until it’s smooth and turn the speed up slightly to make the mixture light and fluffy.
11) Spoon onto the cooled cake and spread it with a palette knife and top with your desired topping.
If stored in the fridge, the cake will last for up to 5 days.
Inspiration from: Good Food
