21 Mar 2020 Bake Sweet
Banana bread is ideal for making with those over-ripe bananas that always seem to lurk in the fruit bowl. This is a banana bread with a twist in that it has a cream cheese layer. Another added bonus is that it contains chocolate chips! Always a good combination that’s sure to keep everyone happy. This will keep well for few days in an airtight container in the fridge. It also freezes well – just freeze it as individual slices to take out as you please.
Makes 1 loaf
Preheat the oven to 180°C/gas mark 4. Grease a 23cm x 13cm loaf tin and line with non-stick baking paper.
First, prepare the filling by beating the cream cheese, sugar, flour and egg together in a small bowl and set aside.
Cut one banana in half lengthways and reserve one half for decoration. Mash the remaining half and the other banana in a large bowl really well. Add the sour cream, sugars, chocolate chips, oil, egg and vanilla extract and mix everything together well. Add the flour, cinnamon, baking powder and baking soda and stir until combined.
Pour a little more than half of the mixture into the loaf tin, spreading it level. Drizzle the filling mixture on top, then gently spread it level. Finally, top with the remaining cake mixture, spreading it evenly and being careful not to disturb the cream cheese filling too much. Lay the reserved banana half on top, cut side up, and sprinkle the teaspoon of sugar on it.
Bake in the oven for about 1 hour, until the top is golden, the banana has caramelised and a skewer comes out clean when inserted into the centre of the cake.
Remove and leave to cool in the tin for 10 minutes before lifting out and leaving to cool completely on a wire rack. This is delicious served warm or cold.
TIP: Use chopped hazelnuts, pecans or walnuts instead of chocolate chips if preferred.
Photo (c) Harry Weir
2 large ripe bananas
75g sour cream
75g light brown sugar
50g caster sugar, plus 1 tsp for sprinkling
50g milk or dark chocolate chips
50ml light olive oil, plus extra for greasing
1 large egg
2 tsp vanilla extract
150g plain flour
1 tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
For the filling:
100g full-fat cream cheese
50g caster sugar
50g plain flour
1 large egg
icing sugar, to dust (optional)