Going bananas for cake!

Banana loaves are, as we all know, a great way to use up squishy brown bananas that have maybe seen better days. But I find they can be a great way to use up other fruits or other sweet foods.

The secret ingredient I use in my banana loaves is clotted cream. It adds richness to the cake and prevents the loaf from becoming too dry. With such a wet mix it does mean that you may have to bake it for a bit longer (top tip – cover the cake with foil for the second half of the bake to prevent the top from becoming too dark) but it’s worth it – and the extra calories!

Today I’m going to share not one but two of my favourites with you. Banana and pear is a particular favourite of mine; I love cooking with pears, whether savoury or sweet. I stumbled upon using pears in a banana loaf when I had some that were on the turn and I just didn’t fancy making a plain pear cake and I had bananas that needed to be used up so why not put them in the same cake? And it worked really well! So it’s now my go-to recipe when I want to make a banana loaf with a fresh twist.

In winter though, don’t we just want a bit of chocolate in almost everything we eat?! So today’s banana loaf included a good measure of roughly chopped dark chocolate. This makes the cake feel that bit more indulgent, especially if served with a generous blob of cream!

 

Banana loaf with pear

Ingredients

4oz butter

4oz sugar

2 eggs

1 banana, mushed

1 pear, finely chopped

1 tspn vanilla extract

4 dessert spoons of clotted cream

8oz self-raising flour

 

Method

Cream together the butter and sugar until light and fluffy. Add the eggs, followed by the vanilla extract, clotted cream and banana. Stir in the chopped pear before sifting in the flour and mixing on a high setting very quickly. Transfer into a greased and lined loaf tin and bake on 150c for 40 minutes. You may need to cover the cake with foil and bake further (I check at 10 minute intervals) until the cake passes the skewer test.

 

Banana loaf with chocolate

Ingredients

4oz butter

4oz sugar

2 eggs

2 bananas, mushed

100g dark chocolate, roughly chopped

1 tspn vanilla extract

4 dessert spoons of clotted cream

8oz self-raising flour

 

Method

Cream together the butter and sugar until light and fluffy. Add the eggs, followed by the vanilla extract, clotted cream and bananas. Stir in the chocolate before sifting in the flour and mixing on a high setting very quickly. Transfer into a greased and lined loaf tin and bake on 150c for 40 minutes. You may need to cover the cake with foil and bake further (I check at 10 minute intervals) until the cake passes the skewer test.

 

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