The perfect cream puff: The simplest recipe to whip up for a birthday party

Birthday parties are the perfect excuse to over indulge and fill up on sweet treats. Everyone likes a mouth-watering snack on their big day, but if you’re looking to create something a bit more adventurous than jelly and ice cream or chocolate cake, you’ve come to the right place!

Below, you’ll find a tongue tingling cream puff recipe that’s sure to tempt kids and adults alike, so why not give it a go? All you need is a few basic ingredients and a whipped cream charger from somewhere like Cream Chargers Direct and you’ll be ready to bake until your heart’s content.

Dark chocolate and banana loaf

2016-05-23 14:03:11

Serves 8

A very yummy, dense, chocolate and banana loaf!

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

1. 225g plain flour
2. 1tsp baking powder
3. 1tsp ground cinnamon
4. Pinch of salt
5. 4 very ripe bananas, mashed with a fork
6. 3tbsp creme fraiche
7. 1tsp vanilla extract
8. 150g butter, softened
9. 100g Tate & Lyle Light Soft Brown Sugar
10. 50g Tate & Lyle Golden Caster Sugar
11. 3 eggs, beaten
12. 75g dark chocolate
13. 1tbsp runny honey

Instructions

1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a loaf tin.
2. Sift the flour, baking powder, ground cinnamon and salt together in a bowl, then set aside.
3. Blitz the chocolate in a food processor until fine chips/chunks.
4. In a separate bowl, mix the banana with the creme fraiche and vanilla extract.
5. Beat together the butter and Tate & Lyle Sugars with the kitchenaid until light and fluffy. Gradually add the eggs, beating well between each addition. Finally add the flour mixture and mix thoroughly.
6. Fold in the banana and creme fraiche mixture, stir through the chocolate, then spoon the mixture into the tin.
7. Bake in the middle of the oven for 1 hour, you may need to give it an extra 15 minutes depending on your oven type.
8. Cool the cake in the tin for 10 minutes, then brush the top with honey. Leave for another 20 minutes, then carefully lift out and let cool completely on a wire rack before slicing and serving.

By Tate & Lyle

MummyConstant https://mummyconstant.com/