Made this cake for my sister birthday. She wanted something simple and not too much stuff. Since I have 4 ripen banana and some strawberries that are going to be rotten if I don’t use it.
I initially plan on baking something creative. So, I change my recipe to a simple banana bread with cream cheese left over and the left over soften strawberries.
Isn’t it great if we can use the leftover and ripen together. This cake is moist soft and delicious full of banana flavour and not too rich.
I am glad to be able to use my new white plate to put this cake. Let’s bake and enjoy the cake.
125 g cream cheese spread
2 Tbs castor sugar
1/2 Tsp cinnamon
1/2 Tsp baking powder
300 g self raising flour
200 g light brown sugar
120 g strawberry jam
2 eggs, lightly beaten
125 g melted butter
125 cream fraiche
6 strawberries, finely chopped
2 ripen banana, mashed
2 banana, sliced
Preheat oven 180 degrees C. Greased lined bottom and make 2 extra long baking paper to lined the side hanging down.
Beat cream cheese, sugar and cinnamon till well combined; set aside till later in fridge. In another deep plate combine well flour, brown sugar, and baking powder. Add chopped strawberries, toss to combined.
Beat banana, egg, butter and cream fraiche in another bowl. Now add fl mixture, stir to combined. Spoon half the banana mixture into prepared loaf. Now bring out the cool cream mixture, top it over the banana mixture, spread gently over it. Then followed by the jam spread on top of cream.
Next spoon the remaining banana mixture over. Smooth the top. Arrange the sliced banana on top; gently press it down. Give a couple of knock on bench top.
Bake 1 hour until skewer comes out clean. Set in the oven, switch off oven for 35 minutes. Then cool another 10 minutes before lifting it out on to the plate. Be careful when lifting out.
Note: you can turn it on to cookie pan the turn over on to plate. You may use sour cream or normal cream cheese but you have to softened it first.