recipes
Blueberry banana bread with cream cheese frosting and edible flowers
2022-05-11
Ingredients
For the cake
- 180g softened butter (Valio)
- 225g light brown sugar (Lamb brand)
- 2 tsp vanilla extract
- 3 large eggs (Le Naturelle)
- 120g plain yogurt
- 5 ripe brown bananas, mashed
- 375g plain flour (Lamb brand)
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 50g chopped pecans (Lamb brand)
- 60g frozen blueberries (Asiago)
You will also need
- 75g softened butter (Valio)
- 150g icing sugar (Lamb brand)
- 1 tsp vanilla extract
- 100g mascarpone cheese (Galbani)
- 1 box fresh blueberries and edible flowers to decorate
Click here to win with Aceline
Method
Heat the oven to 180°C and line a 30cm loaf tin with nonstick baking paper. Beat together the butter and sugar until pale and fluffy, then add in the eggs one at a time till fluffy. Fold in the mashed bananas, yogurt and vanilla. Sift together the flour, baking powder, salt and cinnamon and fold in, followed by the blueberries and pecan nuts. Spoon the mixture into the prepared tin, smooth it out and bake in the oven for 30 minutes. After 35 minutes, cover the top loosely with foil and continue cooking for another 30 minutes. Allow to cool down completely. Meanwhile, make the frosting by beating together the butter and icing sugar for 5 minutes till light. Stir in the vanilla and mascarpone and continue to mix till light and fluffy. I like to add in a little violet food colour here to make the frosting lilac. Spread over the top of the cake and decorate with extra blueberries and fresh edible flowers.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.