Banana Loaf with Peanut Butter Cream Cheese Icing
- 2 bananas
- sprinkle of cinnamon
- lemon juice
- 175g caster sugar
- 175g butter
- 3 eggs
- 2 really ripe bananas, mashed
- 175g self raising flour
- 2 tsp of vanilla essence
- 2 tbsps crunchy peanut butter
- 90g of cream cheese (I used light Philadelphia)
- 300g of icing sugar
- Mixing Bowl
- Loaf tin
- Electric Whisk
- Wooden Spoon
- You may want to make the banana chips the day or evening before as they do take time, or you can always buy them!
- Preheat the oven to 120°C/ gas 2/ fan 100°C
- Cut the bananas into about 0.3cm slices, place on baking tray, lined with parchment, drizzle with lemon juice and cinnamon. Cook for about an hour and a half until the have crisped up nicely.
- For the cake preheat the oven to 180°C/ gas 4/ fan 160°C
- Line your tin, if you are using a silicone one, just grease it; if you are using another kind, I would recommend putting a bit of oil/butter and coating the tin like this and then dusting it with flour, as this will give you nice clean edges.
- Place the sugar and butter in the mixing bowl and beat until light and fluffy, either by hand or with an electric whisk.
- Add the eggs one by one, making sure they were fully incorporated each time, followed by the vanilla and the mashed bananas.
- Finally sieve in the flour and mix.
- Pour into your pre-lined tin and bake for about 40mins, or until, when poked with a knife and it comes out clean.
- If the knife is not coming out clean but the top looks like it is beginning to catch, cover the cake with foil and put it back in the oven.
- Leave the cake to cool.
- To make the icing, simply mix all the ingredients together!
- Once the cake is cooled smear the icing on top and decoratively place the chips on top, and voilà!