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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!
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
- 225g plain flour
- 1tsp baking powder
- 1tsp ground cinnamon
- Pinch of salt
- 4 very ripe bananas, mashed with a fork
- 3tbsp creme fraiche
- 1tsp vanilla extract
- 150g butter, softened
- 100g Tate & Lyle Light Soft Brown Sugar
- 50g Tate & Lyle Golden Caster Sugar
- 3 eggs, beaten
- 75g dark chocolate
- 1tbsp runny honey
Instructions
- Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a loaf tin.
- Sift the flour, baking powder, ground cinnamon and salt together in a bowl, then set aside.
- Blitz the chocolate in a food processor until fine chips/chunks.
- In a separate bowl, mix the banana with the creme fraiche and vanilla extract.
- 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.
- Fold in the banana and creme fraiche mixture, stir through the chocolate, then spoon the mixture into the tin.
- 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.
- 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.
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