Don't expect a light, airy cake. Think dense, moist and rich...
This is a dense banana pudding loaf. So moreish and decadent, it really is special. A strong yet subtle banana flavour and an undertone of caramel and molasses as well as a underlying richness of butter.
Haha! I sound like a wine tasting expert.
But this loaf is for the serious banana lovers.
I love bananas
I love pudding
I love loaves - sweet or savoury.
Bananas + Pudding + Loaf = One very happy (and proud) Eve.
Today, I decided to make my favourite banana loaf recipe. This recipe was given to me by a dear friend who also gave me the recipe for my "Perfect" Scones. I made the recipe but I did alter a few of the ingredients and steps and well as adding a yummy, buttery streusel topping.
Streusel - In baking and pastry making, streusel is a crumb topping of butter, flour and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.
The term is also sometimes used for rich pastries topped with, or mixed with, streusel.
↑ Wikipedia ↑
As you can probably guess, I love this cake/loaf/pudding!
I changed my original recipe by....
- Using a mixture of soft dark brown sugar and caster sugar in the cake to provide a dept of flavour and molasses notes.
- Used even more banana than usual. I used three large bananas which were so ripe.
- Added a touch of golden syrup for moistness as well as extra unrefined sweetness.
- Using a generous splash of milk to soften the mixture
All of these small changes led my normal, light banana cake into a dark, moreish pudding loaf.
I really wanted a good, banana-y loaf as I rarely make a banana-based bake. My family absolutely love bananas so bananas in the Scott household are never spotty or over-ripe. We probably eat a bag (5 bananas) in our house every day!!!
I need to buy a banana plantation...
Or, even better, live in a hot country. Somewhere where your average summer temperature is over 15°c. Why does Scotland have to be so cold?
So, this loaf is uber easy to make. Just beat the butter and sugar together. Don't expect the mixture to fluff up, it should be the consistence of a cookie dough. Once you add the one and only egg, the mixture will look a lot better. Once now pale, light and fluffy, you sieve in the dry ingredient and add the bananas and milk.
It is really important to mash the bananas. I made this loaf countless times before and I thought I would save time by blending the banana, like a banana smoothie to make them nice and smooth.
The blended bananas made the cake mixture way to wet and the structure of the cake was ruined. So mash your bananas well. Mashing them gives the bananas a different texture than blending, less runny and sloppy. Also, when mashing, It is perfect to have a few lumps of banana, It all adds to the pudding feel.
Ok, so fold in the banana and dry ingredient as well as the milk. Pour into a loaf tin and bake.
But wait! What about the streusel topping, how could I forget!!
The streusel is really easy to make, just 3 basic ingredients which will transform any cake. Crumble together some butter, sugar and flour and ta dah! Streusel.
Just scatter over the topping and press down lightly. There is quite a lot of the topping but I am sure you'll love it!
Banana Pudding Loaf
Posted by Eve
Makes 1 loaf/ serves 6-8
- 60g Butter, at room temperature
- 90g Caster sugar
- 30g Soft dark brown sugar
- 1 Egg
- 1 tbsp. Golden syrup
- 1 cup Mashed over-ripe banana (approx. 260g)
- 130g Self raising flour
- 1/2 tsp. Baking soda
- 40ml Milk
For the topping
- 15g Butter
- 25g Plain flour
- 15g Caster sugar
- 10g Soft dark brown sugar
- Preheat the oven to 180c / 170c fan / gas mark 5 and line a 900/ 2 lb loaf tin with baking parchment or a loaf tin liner.
- First, make the topping. Put all of the ingredients into a bowl and using your hands, rub the ingredients together until it resembles chunky breadcrumbs.
- Using a freestanding mixer fitted with the paddle attachment, hand-held mixer or wooden spoon, cream the butter and sugar until combined.
- Add the egg and syrup while beating all the time until fluffy and pale in colour.
- Beat in the banana with the flour and soda until well combined. Try to mix it as little as possible. Fold in the milk.
- Pour into the loaf tin and level with a knife. Scatter over the topping and press down very lightly.
- Bake for 1 ½ hours until risen and and a dark golden colour and a skewer inserted comes out clean.
- Cool on a wire rack for 10 minutes and them serve warm with plenty of cold cream or ice-cream.
The loaf should be kept in an air tight container. It will keep for a maximum of 4 days.