This is a dense banana pudding loaf. So moreish and decadent, it really is special. A strong yet subtle banana flavor and an undertone of caramel and molasses as well as an underlying richness of butter.
Haha! I sound like a wine tasting expert.
But this loaf is for the serious banana lovers.
I love bananas
I love pudding
I love loaves – sweet or savory.
Bananas + Pudding + Loaf = One very happy (and proud) Eve.
Today, I decided to make my favorite banana loaf recipe. This recipe was given to me by a dear friend who also gave me the recipe for my “Perfect” Scones. I made the recipe but I did alter a few of the ingredients and steps and well as adding a yummy, buttery streusel topping.
Streusel – In baking and pastry making, streusel is a crumb topping of butter, flour, and sugar that is baked on top of muffins, bread, pies, and cakes. Some modern recipes add spices and chopped nutmeats.
The term is also sometimes used for rich pastries topped with, or mixed with, streusel.
As you can probably guess, I love this cake/loaf/pudding!
I changed my original recipe by….
Using a mixture of soft dark brown sugar and caster sugar in the cake to provide adept of flavor and molasses notes.
Used even more banana than usual. I used three large bananas which were so ripe.
Added a touch of golden syrup for moistness as well as extra unrefined sweetness.
Using a generous splash of milk to soften the mixture
All of these small changes led my normal, light banana cake into a dark, moreish pudding loaf.
I really wanted a good, banana-y loaf as I rarely make a banana-based bake. My family absolutely love bananas so bananas in the Scott household are never spotty or over-ripe. We probably eat a bag (5 bananas) in our house every day!!!
I need to buy a banana plantation…
Or, even better, live in a hot country. Somewhere where your average summer temperature is over 15°c. Why does Scotland have to be so cold?
So, this loaf is uber easy to make. Just beat the butter and sugar together. Don’t expect the mixture to fluff up, it should be the consistency of a cookie dough. Once you add the one and only egg, the mixture will look a lot better. Once now pale, light and fluffy, you sieve in the dry ingredient and add the bananas and milk.
It is really important to mash the bananas. I made this loaf countless times before and I thought I would save time by blending the banana, like a banana smoothie to make them nice and smooth.
The blended bananas made the cake mixture way to wet and the structure of the cake was ruined. So mash your bananas well. Mashing them gives the bananas a different texture than blending, less runny and sloppy. Also, when mashing, It is perfect to have a few lumps of banana, It all adds to the pudding feel.
Ok, so fold in the banana and dry ingredient as well as the milk. Pour into a loaf tin and bake.
But wait! What about the streusel topping, how could I forget!!
The streusel is really easy to make, just 3 basic ingredients which will transform any cake. Crumble together some butter, sugar, and flour and ta-dah! Streusel.
Just scatter over the topping and press down lightly. There is quite a lot of the topping but I am sure you’ll love it!
If you make my Banana Pudding Loaf Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
60g Butter, at room temperature For the topping 15g Butter The loaf should be kept in an airtight container. It will keep for a maximum of 4 days.
How do you make Banana Pudding Loaf
90g Caster sugar
30g Soft dark brown sugar
1 tbsp. Golden syrup
1 cup Mashed over-ripe banana (approx. 260g)
130g Self raising flour
1/2 tsp. Baking soda
25g Plain flour
15g Caster sugar
10g Soft dark brown sugar
Try out our Banana Pudding Loaf Recipe and post your results below in the comments…
60g Butter, at room temperature
For the topping
The loaf should be kept in an airtight container. It will keep for a maximum of 4 days.