Banana Loaf Cake (Banana Bread)
Use up super ripe bananas for the best taste and texture for this super easy banana loaf cake.Toast a slice and slather on a bit of butter. Perfect for breakfast, brunch or in the afternoon when you're feeling a bit peckish..
Equipment
- 1 Loaf Tin 10 x 21 cm
- Electric Mixer
- 1 Electronic digital scales
- Cooling Rack optional
Ingredients
- 75 gram Unsalted Butter melted
- 175 g Plain Flour
- 6 g Baking Powder = 1 x teaspoon
- 125 g Caster Sugar you can whiz plain sugar in the food processor to create caster sugar
- 45 ml Creme Fraiche = 3 x Tablesoon. You can substitute Sour Cream for Creme Fraiche
- 1 LG Egg
- 6 ml Good quality vanilla extract = 1x teaspoon
- 2 small very ripe banana's, peeled approx 150 grams
- 50 g Walnut Pieces
- 1 handful Brown Sugar
Instructions
- Preheat Oven to 180 C. Line or grease 10 x 21 cm loaf tin
- Gather and weigh your ingredients
- Cream the Egg, Butter, Sugar & Vanilla
- Fold the Creme Fraiche into the creamed egg mixture
- Sift Dry Ingredients and set aside
- Mash Banana thoroughly and gently fold into the creamed mixture
- Add the dry mix and fold through gently until fully incorporated
- Add the Walnut Pieces
- Spoon into prepared Loaf tin.
- Smooth the top. Using a bread knife make a gentle indentation down the centre vertically. Sprinkle the brown sugar on top
- Pop the Loaf into the Oven. Remove from oven when risen, golden and when a knife inserted in the centre comes out clean.
- Allow to cool thoroughly on a baking rack