Time is flying by, mid-October already? Where on earth is the year going! I realise its been a while since my last post. Since then we’ve been travelling our way up Laos, exploring the south and the mountains and the centre. We’ve been getting out into the countryside on scooters and motorbikes, sharing the road with no-one but cows and water buffalo, and staying in little villages. Its been incredible, driving along roads that twist and turn through mountains, along streams and through limestone karsts. We’ve finished each day, muddy, dusty and exhausted, but very happy.
Today marks our last day in South East Asia, tomorrow we set off for China, where we plan to spend a month working our way towards Beijing and the Trans-Mongalian train.
This is a cake I made way back in July, when everything we’ve seen, and everywhere we’ve been, in the past month was still just a plan and a dream. It seems unbelievable now that in just over a month we’ll be in Mongolia!
This is my favourite banana cake to date. It may not be the prettiest of cakes, but it’s very, very moist, gooey, and moreish. Flavoured with chocolate and cinnamon, it was lovely eaten in the heat of the summer, but would be even better in the cool of the autumn. Its decadent and indulgent enough to feel comforting. I don’t know about you, but I defiantly feel more deserving of treats when its cold outside.
Its topped with a chocolatey glaze, which stays soft on the cake. It’s a lovely, sticky topping; I couldn’t eat this cake without getting it all around my mouth.
When I first took it out of the tin I thought it was undercooked in places, its not, its just the banana running through the cake. Don’t mash the banana too much, leave some chunks in there. These create delicious banana bites as you tuck into a slice.
Banana, Chocolate and Cinnamon Loaf Cake
for the cake
140g light brown sugar
1 1/2 teaspoons cinnamon
2 large ripe bananas, mashed
60g sour cream
140g self-raising flour
20g cocoa powder
1 teaspoon baking powder
2 large eggs, beaten
for the drizzle
40g cream cheese
20g icing sugar, sifted
10g cocoa powder, sifted
1 tablespoon milk
Preheat the oven to 180C/ 160 fan/ 350F.
Grease and line a 2lb loaf tin.
Cream together the butter, sugar and cinnamon until smooth and light.
Beat in the mashed bananas and the sour cream.
In a separate bowl, sift together the flour, cocoa powder and baking powder.
Add half of the flour mixture to the banana batter, along with half of the beaten eggs. Fold to combine.
Repeat with the remaining flour and eggs.
Pour into the prepared loaf tin and bake for about an hour or until the cake is firm to the touch and an inserted skewer comes out clean.
Cool in the tin for about half an hour, then turn out onto a wire rack to cool completely.
Once cool, make the glaze.
Beat the cream cheese until soft. Add the icing sugar and cocoa powder and beat until the mixture is smooth but firm. Slowly mix in the milk until you have achieved a runny, pourable glaze. Slowly drizzle over the top of the cake and allow to set.