I’ve baked loads of recipes from Lorraine Pascale’s new book “Bake” now. I’ve been really impressed with the range of recipes on offer from cakes to biscuits and desserts and savoury bakes. I can’t bake as much as I’ve done in the past which does make me feel upset. But it doesn’t do me or my family’s health any good and also I just don’t have the time any more. So baking for local happenings and for Clandestine Cake Club events is really special.
This Banana Loaf with Peanut Butter Frosting was the second cake I baked to donate to a local village’s Spring Festival on the May Day Bank Holiday weekend. I love banana loaf and peanut butter but I’ve never attempted to use both these ingredients together in a cake before.
Lorraine says in her recipe introduction: “The bananas need to be super ripe for this cake recipe”. This is never a problem in our house. I always buy bananas in our weekly shop and it’s only really Mr SmartCookieSam that eats them. I like them but prefer berries on top of my porridge. Sometimes Mr SmartCookieSam puts them on his toast with peanut butter. I was lucky that there were two ripe bananas left which would be ideal to use in this recipe.
The main cake was very quick to bake. I always use ready made loaf tin liners which are so easy to use. When the oven was preheating, I creamed together butter and sugar until it became light and fluffy. I then added one egg, followed by half the quantity of self raising flour needed. This was repeated with another egg and the remaining flour. When all this was combined, in went two ripe mashed bananas.
The loaf was baked in the oven for about an hour. I had to keep checking that the top didn’t over brown. Thankfully it didn’t but I kept poking a skewer in the cake to check it was cooked. Finally after an hour it was ready to come out.
The cake was put on a wire rack and left to cool down still with the loaf tin liner wrapped around it. I didn’t dare move it before just in case it made the whole blinking thing fall apart.
Later on that afternoon I made the Peanut Butter frosting. I used Crunchy Peanut butter to add texture. I prefer to use a sugar free brand, such as Whole Earth or Meridian. There was no point in using a sugary one as I was already adding icing sugar to the frosting. The frosting also used a little bit of butter and a small amount of cream cheese which gave it a delicious flavour. This was simply all weighed out and mixed together with my hand held mixer. The frosting was spread on the top of the cake with a palette knife. To finish off I had bought a bag of salted peanuts to sprinkle on the top. I had to hide the rest of the bag so I wasn’t tempted to eat them.
At the Spring Festival the following day I chose to buy a slice of the Banana and Peanut Butter Loaf to test it out (pictured above with a slice of my Pecan Pie Popcorn Naked Cake). My mum and I halved the slices of both cakes to check them out. I really enjoyed the banana loaf although I did find the frosting a bit on the sweet side. Since losing weight I’ve found my sweet tooth isn’t there as much as it used to be.
I’ll definitely bake the cake again. It would also work well with chocolate chips sprinkled in the cake itself and on top of the cake instead of salted peanuts.
Love Sam xx