Maple-banana, coconut & nutmeg loaf cake

I’ve always been a one bowl and whisk kinda girl. I love the idea of throwing together just a few simple ingredients to create a voluptuous cake mix ready to pop into your oven (which is where the magic really happens!) The result ofcourse is a sweet, delicious and comforting show-stopping bake, that is highly addictive….and healthy to boot!

This loaf recipe is one of my fail-safe favourites to have for afternoon tea with a steaming brew when you can sense the Autumn chill outside. When cooked, bananas reveal their heavenly charms. Creamy and sweet, our love for these everyday fruits extends far beyond their healthy snack credentials.  They have a natural sweetness that is enhanced by a splash of honey or maple syrup so they caramelise to brown perfection. The added combination of sour cream and gluten-free coconut flour gives this a lovely, melt-in-the-mouth crumb while the nutmeg adds a subtle hint of spice, and the toasted hazelnuts completes every mouthful with a lovely nutty texture and flavour. This golden bake is particularly wonderful served slightly warm with a generous drizzle of cold cream. Suffice to say, cake taste better ‘together’.

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Maple-Banana, Coconut & Nutmeg loaf cake

Baking banana cake is a great idea if you find yourself with a fruit bowl of over-ripe bananas too brown to eat. You can chop or mash them into containers and freeze until you are ready to bake. This recipe is perfect for freezing in slices too, ready for those unexpected guests!

Serves 12-14

250g butter, softened
200g soft brown sugar
1 tsp mixed spice
a good pinch of grated nutmeg
1 tsp vanilla bean paste or extract
4 large eggs, lightly whisked
1/2 tsp salt
200ml sour cream
250g coconut flour (I use Sukrin, available from most larger supermarkets)
2 tsp baking powder
300g crushed ripe bananas (approx 2-3 large bananas)

For the top
1 large ripe banana, halved lengthways
40g blanched hazelnuts, roughly chopped
40ml maple syrup, plus extra

1. Preheat the oven to 200c, fan 180c, gas 6. Grease and line a loaf tin (measuring 9cm x 24cm x 6cm at the base)
2. In an electric mixer (or hand held whisk with bowl), cream together the butter, sugar, vanilla and spices. Slowly add the eggs, then continue to whisk, adding all the remaining ingredients until the mixture is combined and smooth.
3. Pour the cake mix into your prepared tin, then evenly place the halved banana slices on top and sprinkle over the chopped hazelnuts. Finish with a good drizzle of maple syrup.
4. Bake in the oven for 1 hour, then check the top of the cake and place a piece of foil over the top if it looks like it is browning too much. Continue to cook for another 20 minutes, or until a skewer comes out clean when inserted into the centre.
5. Leave to cool in the tin for 5 minutes before turning out onto a plate. You can either serve warm with another drizzle of maple syrup or leave to completely cool before turning out.  Delicious served with cream or creme fraiche. (This will keep for 3-4 days stored in an airtight container)

Recipes, styling & photography: Natalie Seldon
Follow me on instagram @prettyediblestylist

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About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
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