Creme Fraiche Banana Loaf Cake

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An easy banana loaf cake made with creamy crème fraiche. Great for a mid morning snack for hungry kids (and adults)!

Banana Loaf cake with fresh strawberries

This easy banana loaf cake turned out to be a fantastically moist, thanks to the use of crème fraiche (sour cream could be used in its place, if you didn't have crème fraiche).

 I also used salted butter for this recipe, rather than my normal unsalted, and it gave the cake a lovely salted caramel undertone. 
creme fraiche banana loaf cake

One of the best banana loaf cakes I've made, and the perfect way to use up those pesky black bananas that always get left at the bottom of the fruit bowl. 
bananas

TOP TIPS FOR MAKING BANANA LOAF CAKE WITH CREME FRAICHE


  • Add a handful of chopped dried apricots to the cake mix, to give it extra fruitiness.
  • You can serve this cake warm as a pudding with a dollop of clotted cream, ice cream or custard.
  • The banana loaf also freezes well, just wrap it tightly in foil and freeze for up to 3 months.
  • I guarantee it will be gobbled up quickly, but if you do find yourself with a stale end cut, its also beautiful toasted under the grill, spread with butter and drizzled with honey. 
Banana and creme fraiche loaf cake

WHAT IS CREME FRAICHE?


A bowl of creme fraiche

Crème fraiche is a thick rich and slightly tangy cream that has multiple uses. 

I like to use crème fraiche in baking, in place of soured cream. It's also great spooned over fresh fruit. 

 You could also use crème fraiche in place of double cream for savoury sauces, like this crème fraiche carbonara sauce.

PIN IT FOR LATER!


Creme Fraiche Banana Loaf Cake

STEP BY STEP CREME FRAICHE BANANA LOAF


Step 1: In a large bowl, cream together the butter and sugar until light and fluffy.

butter and sugar

You can use a wooden spoon or electric whisk.

Creamed butter and sugar

Step 2: Add the beaten egg and vanilla extract and mix again.

cake mixture

Step 3: Now it's time to add the dry ingredients and fold in gently.

cake mixture with flour

Step 4: Spoon in the crème fraiche and mix until combined. This cake is all about the mixing!

cake mixture with creme fraiche

Step 5: Now it's time to add the mashed bananas. Don't forget to give them a good mix!

mashed bananas in cake mixture

Step 6: Uncooked banana cake batter ready to spoon into your baking tin.

creme fraiche banana cake mixture

Step 7: Now it's time to bake the crème fraiche banana cake in the oven.

creme fraiche banana loaf cake in 1kg loaf tin

Step 8: Leave the banana loaf cake to cool for 20 minutes before removing from the tin.

baked banana creme fraiche loaf cake


EQUIPMENT NEEDED


A large mixing bowl* is a must for this recipe, as there is A LOT of mixing. An electric whisk* would make light work of it. Finally, you will need a 1kg/2lb baking tin* to bake your banana loaf, and make sure you line the tin with a good quality non stick baking paper*.


easy banana loaf cake

OTHER FRUITY LOAF CAKES YOU MIGHT LIKE



Apple Loaf Cake

This delicious apple load cake has a nutty caramel glaze and is a great way of using up Bramley apples.



Lemon Lime Drizzle Loaf
  
A zingy loaf cake using the juice and zest of lemons and limes. Perfect with a cup of Earl Grey tea.

Back to the crème fraiche banana loaf cake....

Creme Fraiche Banana Loaf Cake in tin

If you'd like to know how to make this easy loaf cake, then read on for full instructions!

Slice of creme fraiche banana loaf cake


Creme Fraiche Banana Loaf Cake, Banana loaf made with creme fraiche
Cakes
Baking
Yield: 8
Author:

Creme Fraiche Banana Loaf

Creme Fraiche Banana Loaf

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M
A banana loaf cake made with crème fraiche.

Ingredients:

  • 150g Butter
  • 100g Caster Sugar
  • 2 Eggs, beaten
  • 1 TSP Vanilla Extract
  • 200g Self Raising Flour
  • 1 TSP Bicarbonate of Soda
  • 2 Black Banana's, mashed
  • 110g Creme Fraiche
  • 2 TBSP Brown Sugar for Sprinkling

Instructions:

  1. Heat the oven to 180°c (160°fan) and line a 1kg loaf tin with baking paper.
  2. Cream together the butter and sugar until light and fluffy and then beat in the eggs and vanilla extract. 
  3. Fold in the flour and bicarbonate of soda until combined, before adding the mashed banana's and creme fraiche.
  4. Give everything a good mix.
  5. Spoon  the banana cake mix into the tin then sprinkle the brown sugar on top. Cook for 1 hour but check after 45 minutes (a skewer should come out clean). Cool for 10 minutes before turning out onto a wire rack.
Calories
382.78
Fat (grams)
22.70
Sat. Fat (grams)
13.84
Carbs (grams)
41.07
Fiber (grams)
1.44
Net carbs
39.62
Sugar (grams)
19.33
Protein (grams)
4.85
Sodium (milligrams)
459.76
Cholesterol (grams)
104.30
Calories and nutrition for 1 serving
Created using The Recipes Generator

* Affiliate link. For more information on affiliate links, please see my disclosure policy.
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2 comments

  1. Katie6 June 2014 at 06:38

    This looks lovely. I imagine the creme fraiche adds a nioe light tang, almost like buttermilk.
    Roll on the warm weather and wimbolden!

    ReplyDelete
  2. Beth (jamandcream)6 June 2014 at 07:11

    Hi Katie, yes the creme fraiche makes it lovely and light. A really lovely loaf which Im sure would work well with gluten free flour!

    ReplyDelete