Well, we are officially in November – haven’t the months flown by!
So, today I’m sharing my take on a loaf cake I made by mistake to prevent food waste – which turned out very well and went down a real treat with those who got a slice.
It’s a little much and it sounds like it would be dense as heck but surprisingly, its not – it has the perfect texture for a cake containing banana and pumpkin.
I know, it’s a reach of a pumpkin recipe but with it being autumn and all, I have to make use of the colder and darker days by ensuring you’re getting your fill of pumpkin recipes, otherwise what sort of food blogger would I even be?
If you have some bananas sitting there, just getting freckly and brown, don’t throw them out, use them in this loaf – you won’t regret it!
Anyway, let’s get started, shall we?
100g softened butter.
175g light brown sugar.
2 freckly bananas (or slightly more advanced, browning bananas will also work wonderfully).
100g pumpkin puree.
1 tsp vanilla extract.
225g plain flour.
1 tsp baking powder.
1 tsp ground cinnamon.
1/2 tsp ground ginger.
1/2 tsp ground mixed spice.
100g chocolate chips (for in the cake).
A dash of chocolate chips for the top of the loaf.
Before you get started on this loaf cake, you can go ahead and do some prep. I like to start by weighing up all of my ingredients, lining my loaf pan, getting any equipment I need and not forgetting to preheat the oven to 180˚c/350˚f.
To start on the recipe, take a mixing bowl and place in the butter and light brown sugar. Beat the two together until they are lighter and fluffier in colour and consistency – this usually takes around 5-7 minutes for me.
Once the mixture is lighter and fluffier, you can give the bowl a good scraping down. This is just to incorporate any bits that may not have been fully worked in from earlier on.
Now you can add in your egg and mix on a medium speed until he egg has been fully incorporated. Now as the mixer is speeding around, you can gradually add in the pumpkin, mixing until its fairly distributed throughout the mixture. Then add in your bananas, in doing this, you may find your cake mixture looks split or curdled – this is normal, especially considering how much moisture has been added to the recipe.
Don’t forget to add in your vanilla extract, mix until its been fully worked into the mixture.
Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Now add in the dry ingredients and chocolate chips, then fold everything together, using a spatula. I prefer this method, especially with this loaf – it prevents me from over-mixing the loaf and it becoming tough textured.
Once you have your cake batter, transfer into your lined loaf pan and level out the cake batter as best as you possibly can. Now take some chocolate chips and sprinkle them all over the top – you can add as many or as few as you’d like – then transfer the loaf pan into the preheated oven and bake for 40-45 minutes (or until a tester comes out clean).
After about 10 minutes, promptly remove the loaf from the pan and allow to cool fully before you attempt to slice it up.
At any time, once the cake has cooled, you can enjoy slices (as thin or as thick as you’d like) with your drink of choice.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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