This turned out to be a fantastically moist banana loaf thanks to the crème fraiche. I also used salted butter for this recipe, rather than my normal unsalted and it gave the cake a lovely salted caramel undertone. One of the best banana loafs I've made and the perfect way to use up those pesky black banana’s that always get left at the bottom of the fruit bowl.
Hint: I guarantee it will be gobbled up quickly but if you do find yourself with a stale end cut, its also beautiful toasted under the grill, spread with butter and drizzled with honey.
Have a lovely weekend. I'm looking forward to a potter in the garden (weather permitting), a walk on the beach with the family and lots of baking – including developing a Strawberry and Cream Traybake ready for Wimbledon. What cooking and baking plans have you got planned this weekend?
CREME FRAICHE BANANA LOAF CAKE
| Serves: 10 slices | Prep Time: 10 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 10 Minutes |
- 150g Butter
- 100g Caster Sugar
- 2 Eggs, beaten
- 1 TSP Vanilla Extract
- 200g Self Raising Flour
- 1 TSP Bicarbonate of Soda
- 2 Black Banana's, mashed
- 110g Creme Fraiche
- 2 TBSP Brown Sugar for Sprinkling
- Step 1: Heat oven to 180 and line a 1kg loaf tin.
- Step 2: Cream together the butter and sugar and then beat in the eggs and vanilla extract. Fold in the flour and bicarb until combined before adding the mashed banana's and creme fraiche.
- Step 3: Spoon into the tin then sprinkle the brown sugar on top. Cook for 1 hour but check after 45 minutes. Cool and slice.