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10 Aug 2022
Banana bread had its heyday in 2020…and it’s back with a decadent twist.
Earthy manuka honey adds another layer to this sweet loaf cake and provides a natural alternative to table sugar.
Instead you can slather dark chocolate ganache on top. What’s not to love?
150g butter, softened
75g caster sugar
2 eggs, beaten
150g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
75ml double cream
Preheat the oven to 180ºC/160ºC fan/gas mark 4 and grease and line a 2lb loaf tin.
Cream together the softened butter, sugar and Manuka honey and beat until light and fluffy. Gradually add in the eggs and then fold in the flour and baking powder, followed by the mashed bananas, and mix well. Pour into the prepared tin and cook for 30-35 minutes or until an inserted skewer comes out clean.
While the cake cooks, bring a pan of water to a gentle simmer and place a heatproof bowl on top, making sure the water is not touching the bowl. Add in the cream, chocolate and honey and heat gently, stirring occasionally until the chocolate has melted and the mixture comes together. Remove the bowl from the heat and allow the mixture to cool completely, transferring to the fridge for 1 hour.
Once the cake is cooked, allow to cool in the tin for 10 minutes and then allow to cool completely. Once the cake and ganache have cooled, transfer the firm ganache to a food processor with a paddle attachment and beat until the ganache is light and fluffy.
Once you are ready to serve, spread the whipped ganache over the top of the banana loaf and serve in slices.