21 Jan Winter Banana Bread with Cinnamon Glaze
This recipe is one of my family’s favourites. It was destined to happen because everyone in my house likes to throw cinnamon onto everything sweet as soon as October starts. Porridge, hot chocolate and buttered toast (have you tried it…so good!) all get a sprinkling. The addition of maple syrup adds a sweet depth of flavour and the sour cream gives the moist texture which means it will keep for several days. I can’t wait to start including all these deliciously warming winter spices in my baking and it’s also a popular choice for wedding cakes at this time of year.
I adapted this recipe from one of my favourite books, Ovenly by Agatha Kulaga and Erin Patinkin. They run an award-winning bakery in Brooklyn, New York. Many of my cakes are heavily influenced by American baking because of the bold and interesting flavour combinations. Don’t be alarmed by the word “bread”…this is the term commonly used for a loaf cake because it gets sliced up like a loaf of bread.
It’s an easy cake to make so if you’re not a confident baker, give this a go and you might surprise yourself. I appreciate not everyone enjoys baking but this should take you no longer than twenty minutes to make. It’s a two-part cake…whisking the wet ingredients together before adding in the dry ones. Just make sure that you sift the dry ingredients so the cake will stay nice and light. (To avoid getting flour all over the kitchen, a good tip is to push it through the sieve using the back of a spoon rather than tapping the side of the sieve and ending up with a dusted kitchen!) Feel free to play around with the spices too. If cinnamon isn’t your thing, just use more of the others.
This is the most perfect cake for the weekend with your favourite cup of coffee and if it doesn’t get you in a festive mood, I don’t know what will. In fact, it might become a Christmas morning breakfast tradition…it can also be made into an amazing French toast you know!
Makes one 900g loaf tin (approximately 8.5 x 17.5cm)
- 1½ cups plain flour
- 1 tablespoon baking powder
- ½ tablespoon bicarbonate of soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 cup mashed bananas (made from approximately 2 large bananas)
- ½ cup maple syrup (or golden syrup)
- 2 large eggs
- 1/3 cup vegetable oil
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup full fat sour cream
For the glaze:
- 4 tablespoons sifted icing sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 170 C (325F or gas mark 3) and grease the loaf tin with butter or margarine. Line with greaseproof paper, making sure to get into the corners.
- Sift the flour, baking powder, bicarbonate of soda, salt and spices into a small bowl and mix. Set aside.
- Peel the bananas and mash until completely smooth.
- Place the eggs, vegetable oil, maple syrup, sugar and vanilla extract into the bowl of an electric mixer and whisk. You can also make this using a hand-held electric whisk.
- Add in the mashed bananas and sour cream and whisk until nearly smooth. There will be a few lumps of banana remaining.
- Fold in the dry ingredients until they are just combined. Don’t be tempted to overmix.
- Pour the mixture into the tin and bake for 50 minutes or until a cocktail stick comes out clean from the cake.
- Remove the cake from the tin after 20 minutes and leave to cool on a wire rack.
- Once nearly cooled, make the glaze by mixing the icing sugar and cinnamon into a thin consistency, gradually adding a few teaspoons of water. You can choose either a thick icing or thinner glaze depending on how much water you add. Drizzle this over the loaf cake and enjoy!
Once cooled, it’s best eaten within 3 days and should be kept in an airtight container until then…if it lasts that long!