Banana Bread with Coconut Frosting
Watch Clodagh make this here
Serves 6
INGREDIENTS:
110g/4oz unsalted butter, softened, plus additional for greasing pan
190g/7oz plain flour plus additional for dusting pan
1½ teaspoons baking powder
½ tsp baking soda
2 tsp cinnamon
150g/5oz light brown sugar
2 medium eggs
300g/10½ oz well-mashed, very ripe bananas
60ml sour cream
½ teaspoon vanilla
For the coconut frosting
200g/3oz cream cheese, softened
3 tablespoons unsalted butter, softened
50g/2oz icing/confectioners sugar
3 tablespoons well-stirred cream of coconut
30g/3½ oz coconut flakes
METHOD:
1. Preheat your oven to 165°C/325°F or Gas Mark 3 and lightly butter, flour and line a cake tin.
2. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add the bananas, sour cream, and vanilla extract and beat until combined well. Reduce speed to low. Sieve in the flour, baking powder, baking soda and cinnamon and continue to mix.
3. Spread the batter in the bread tin and bake until pale golden and a skewer or knife inserted in the center comes out clean. This should take around 45 minutes or an hour in a ceramic tin.
4. Once the banana bread is cooked, let it cool in the tin for 10 minutes, then lift the cake out of the tin onto the rack to cool completely.
5. While the cake is cooling, make the coconut frosting. Beat together the cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce the speed to low, then add confectioner’s sugar, cream of coconut and mix until combined. Increase the speed to high and beat until light and fluffy. This should take about 2 minutes.
6. Frost the top of the cooled cake and then sprinkle with coconut flakes.
