Banana Loaf with peanut butter frosting
Happy Wednesday guys! I hope you’re having a good one.
Okay this is so exciting because this is the very first time I am telling you about posting a recipe on my website, yay! The website was private until yesterday and it is not perfect yet but nothing is so I figured that I can still work on it while you can look up any recipe (and not on instagram).
About this recipe - it is very easy yet so delicious (especially that peanut butter frosting, amazing!). Besides, is there any better combination than bananas and peanut butter? (just a rhetorical question, obviously it is one of the best combo). I also added cacao powder because sometimes I am shallow and I thought it would look better with the frosting..
There are no catches when it comes to this recipe - just note that with oil I used grams instead of milliliters (it is easier sometimes). In case you would prefer it without cacao powder, omit it completely and add about 4tbsp more flour.
I feel like piping the frosting took this loaf cake to a completely different level but if you don’t feel like doing it, just spread it around with a knife, it will still be great. You can also sprinkle cacao powder on top or even chocolate shavings, that would look amazing too.
Ingredients
Banana loaf
200g all purpose flour
45g cacao powder
75g oil
170g brown caster sugar
1/2 cup milk
2 ripe bananas
1tsp white wine (or apple cider) vinegar
1tsp baking powder
Peanut butter frosting
100g vegan butter* (room temperature)
100g peanut butter
50g icing sugar (sifted)
1-2tbsp milk
Method
Banana loaf
Preheat oven to 180C/160C (fan) and line a loaf tin with baking parchment.
Mix milk with vinegar.
Sift flour, cacao and baking powder into a bigger bowl and stir together.
In another bowl mash bananas with a fork, add oil, sugar and milk with vinegar and combine together.
Combine wet ingredients with dry ingredients, transfer to the tin and bake for about 55-60 min (until inserted skewer comes out clean).
Leave it to cool in the tin for about 10 mins and then carefully take out and move to a cooling rack. Leave it cool down completely before slicing.
Peanut butter frosting
Put butter and peanut butter into a large bowl and beat with an electric hand mixer (or stand mixer) until they are integrated.
Start to add icing sugar, a bit after a bit and beat it until the texture is smooth. Add milk if it seems too stiff.
Assembling
Cut the loaf cake horizontally in half, spread half of the buttercream on the bottom half of the cake, put the top half of the cake on top and either pipe the rest of the buttercream or just spread it.
Notes:
It is the best to use block butter - I use either Naturli or Flora.
You might need to add a bit more or less milk into the buttercream, you’ll see. .