Banana bread with cocao cream cheese frosting, a Hummingbird bakery recipe
We had a few of Sillas friends over for Super Bowl night on Sunday. It was a great night, really fun and full of food and snacks!
We had homemade burgers for dinner and I baked a couple of cakes for dessert, both from my favorite dessert cookbook; Hummingbird Bakery cakebook.
Banana loaf is always a sure winner and this recipe is amazing. It keeps for days and stays moist. I also made a cocoa cream cheese frosting that I spread on top. So yummy.
270g sugar (I used light brown cane sugar)
200g peeled bananas, mashed (I used 2)
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
140g unsalted butter, melted
Preheat the oven to 170C.
Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter a bit at a time and beat until all the ingredients are well mixed.
Pour the mixture into the prepared load tin and smooth other with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
Ingredients for the cocoa cream cheese frosting;
200g icing sugar, sifted
75g unsalted butter, at room temperature
30g cocoa powder, sifted
150g cream cheese, cold (used Philadelphia with marabou chocolate)
Beat together the icing sugar, butter and cocoa powder in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating for a few minutes until the frosting is light and fluffy.
Spread the frosting on top and serve.