Banana Split Loaf Cake
I have this habit of changing the form of classic and original dishes. My all time favourite would be deconstructed pies and cakes and cheesecakes. You will find out, InSha Allah. I was looking for banana split flavours in a different form; mostly it was in layered form… a base of crushed graham crackers covered with a mixture of cream cheese and whipped cream, sliced fresh bananas and strawberry and topped with whipped cream. Looked tempting but I wanted banana to be the star of the show , after all it is called “banana” that is “split”. On a blog I found a banana loaf with raspberries and voila! My hour long search took me where I wanted to be. Banana is in the spotlight and other elements like strawberries and chocolate are outstanding in their supporting roles.
ingredients: ( makes 1 loaf)
1/2 cup unsalted butter, softened to room temperature
3/4 cup brown sugar
2 eggs, at room temperature
1/3 cup yogurt
4 very ripe bananas mashed
1 tsp vanilla essence
2 cups flour
1 tsp baking soda
1/4 tsp oil
1/2 tsp cinnamon
3/4 semi sweet chocolate chips
3/4 cup chopped strawberries, tossed in 1 tbsp flour to prevent sinking
Preheat the oven to 180 degree celcius. Lightly grease 9 x 5 loaf pan with oil. Set aside.
Cream together butter and brown sugar on medium speed, using electric mixer, for about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla for 1 minute.
In a large bowl sift together flour, baking soda, salt and cinnamon. Using a rubber spatula, slowly mix the dry ingredients into the wet ingredients. Don’t over mix. Gently fold in strawberries and chocolate chips. Spoon the batter into the prepared pan, sprinkle with extra chocolate chips if desired. Bake for 55-65 minutes, loosely covering the pan with aluminum foil for first 30 minutes of baking. It will prevent the top and sides from getting too brown. The loaf is done when a toothpick inserted in the centre of the loaf comes out clean. Remove from the oven and allow to cool completely in the pan on a wire rack before slicing.
It will taste best on the second day after the flavours have settled together.