|Banana loaf with chocolate/hazelnut frosting|
And this was how this cake came to be. The two overripe forlorn bananas sitting in the fridge had to be cooked. And the chocolate/hazelnut spread that nobody was keen on using seemed a good idea to be used as frosting for the cake. So here we go....
2 overripe bananas
1/2 cup buttermilk
1 tsp vanilla essence
1 cup fine sugar
1 cup butter at room temperature
1 1/2 cups flour
1 tsp baking powder
1 tsp cinnamon powder
1/3 cup raisins (wash and pat dry)
1 tsp candied orange peel
For the frosting:
I used the remains of a 200g container of chocolate/hazelnut spread. Only a bit of it had been used.
3 tbs double cream
Line the base of a loaf tin and grease the sides with butter. Set aside.
Peel and mash the bananas well.
Beat in the egg and whisk till it is incorporated in the mixture.
Mix the rest of the wet ingredients.
Sieve the flour with the baking and cinnamon powder and transfer the mixture into a large bowl.
Add the rest of the dry ingredients and mix.
Make a well in the centre and pour the wet ingredients.
Bring it all together and transfer the batter to the greased and lined tin.
Bake in a preheated oven at 180C for 40 minutes until golden brown.
Check the centre with a skewer to see if it comes out clean.
Remove from the oven and cool. After about 15 minutes, cool on a wire rack.
Place it on a bowl of simmering water. Make sure that the bottom of the bowl is not in contact with the water.
Stir and keep it on the heat till the mixture melts. Then add about three tablespoons of double cream and mix well.
Remove from the heat and let it cool.
Spread it on the top of the loaf and create a pattern with the back of the spoon.
Chill till the frosting is set.
Cut into slices. This is a wonderful cake to serve as a tea-time snack maybe with a dollop of cream.
|Coffee and banana cake with a dollop of cream|