Thursday, 12 April 2012

{ Interior Inspiration } Banoffee Fudge Cake

Over the Easter weekend, I tried out a new recipe in the hope of finding a cake that tasted sufficiently fudge-esque. Loaf cakes are also a favourite of myself and the family (aren't they just so perfect sliced up to accompany a cup of tea) and so this seemed like a perfect candidate!

~ Banoffee Fudge Cake ~

To make a large loaf cake...
- 150g butter, softened
- 300g plain flour
- 175g light muscovado sugar
- 2 large eggs, lightly beaten
- 1 tsp bicarbonate of soda
- 150ml semi-skimmed milk
- 3 medium, ripe bananas, mashed
- 75g vanilla fudge, cut into small pieces

1 - Preheat the oven to gas 4, 180oC, fan160oC. Butter / flour your loaf tin if required.
2 - Beat the butter and sugar in a bowl for about 5 minutes until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour and bicarbonate of soda, then gradually add the milk, until smooth.
3 - Fold in the mashed bananas with the chopped fudge. Spoon the mixture into the loaf tin and smooth the top.
4 - Bake for an hour or until a skewer inserted in the middle comes out clean. After 30 minutes of cooking, take the loaf out of the oven and cover with tin foil (to stop the top from burning), then return to the oven for the remaning cooking time. Leave to cool for 5 - 10 minutes once cooked before turning out.
5 - To decorate, use whipped cream, extra fudge pieces and slices of banana. Alternatively you could use Carnation caramel.

It's as simple as that! I ended up using a silicon loaf tin which is why the cake came out a little misshapen. Also, we didn't decorate it in the end as it was so tasty on its own! It's super moist and has a strong banana flavour but it's not too sweet to enjoy. One suggestion is to use more fudge pieces if you really want the flavour to come through. I hope you enjoy this recipe - it's a good way of using up those ripening bananas. I'd love to hear of any other loaf tine recipes that you'd recommend.

Love and lacery,

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