RECIPE
Share article
Banana bread with whipped cream cheese ganache by Edd Kimber
This recipe from Bake Off alumnus Edd Kimber (@theboywhobakes) turns banana bread from something run-of-the-mill to an extra-special treat.
- Serves: 8-10
- Time: 1hr
- Difficulty: Medium
Share article
Banana bread is “the comfort blanket of baking”: reliable, achievable and always accessible. But Edd Kimber things it deserves to be turned into the must-choose item at a bakery. Enter this recipe, which adds a whipped cream cheese ganache and a streusel for incredible texture and lift.
“With a hint of tonka bean in the batter and added texture from a crunchy streusel, the cake is given one final flourish by being served with a whipped cream cheese ganache which is the cream cheese frosting of your dreams.”
- Edd Kimber
Method
Ingredients
- Step 1Place the gelatine in a bowl of ice cold water and leave to soften. You can leave out the gelatine should you wish but it makes for a more stable mixture. Add the chocolate to a bowl and melt using either a bain-marie or a microwave. Meanwhile add the cream to a small saucepan and bring to a simmer over medium heat. Remove the gelatine from the water and squeeze of any excess moisture. Add to the cream and stir to combine. Add the cream to the chocolate in three additions, stirring well between each addition. Once the cream is fully combined, add the cream cheese and vanilla and stir until the ganache is well combined and lump free. Cover with cling film, to prevent a skin forming, and refrigerate for at least 4 hours before using.
- Step 2For the streusel, add the flour and sugar to a small bowl and stir to combine. Pour in the butter and stir to form a crumbly streusel mixture. Refrigerate whilst you make the banana bread. This can be refrigerated for up to three days before using if needed.
- Step 3Preheat the oven to 180ºC (160ºC Fan) and lightly grease the Joseph Joseph Nest™ Non-Stick 2lb Loaf Tin. For the banana bread, add the butter to a small pan and grate in the tonka bean. Place the pan over medium heat and cook until the butter is fully melted. Remove from the heat and set aside. Add the flour, baking powder and salt to a bowl and whisk to combine.
- Step 4In a separate, large bowl add the bananas and use a fork to mash to a rough paste. A few small lumps are fine but you don’t want any large chunks of banana. Add the sour cream, sugar eggs and vanilla and whisk until fully combined. Pour in the butter and stir, with the whisk, until the butter is full incorporated into the batter. Finally, add the flour mixture and fold into the batter with a spatula just until a smooth cake batter is formed. Scrape the batter into the prepared loaf tin and spread into an even layer. Remove the streusel from the fridge and crumble atop the cake in an even layer.
- Step 5Bake for about 50-55 minutes or until a skewer inserted into the cake comes out clean. Place the loaf tin onto a wire rack and leave to cool before carefully turning out the cake.
-
Step 6Kept covered in a sealed container the cake will keep for around 3 days but note, as the cake sits the streusel topping will loose its crunch. To serve, remove the ganache from the fridge and scrape into a large bowl and whisk until the mixture just starts to hold soft peaks. Pipe or spoon some of the ganache atop each of the slices and enjoy!
Please note: The whipped ganache needs at least 4 hours to chill before using so make sure to make this well in advance. Once made, the ganache can be refrigerated for up to two days before using.
- For the whipped cream cheese ganache
- 1 sheet gelatine (platinum strength), optional
- 200g white chocolate, finely chopped
- 300ml double cream
- 200g cream cheese
- 1 tsp vanilla bean paste
- For the streusel
- 60g plain flour
- 35g caster sugar
- 40g unsalted butter, melted
For the banana bread- 150g unsalted butter, diced
- 1 tonka bean (optional)
- 225g plain flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 250g ripe bananas (weighed without skins)
- 100ml sour cream
- 185g light brown muscavado sugar
- 2 large eggs
- 1 tsp vanilla bean paste
Easy pull handles offer a larger gripping point, making it easier and safer to take this tin in and out of your oven.
£24.00
Shop now
Bake it better with the right tools
Translation missing: en.accessibility.product_link
£135.00
Nest™ 9 Stainless-steel Food Preparation Set
Translation missing: en.accessibility.product_link
£100.00
Space Steel Folding Handle 24cm Frying Pan
Set worth £65
Translation missing: en.accessibility.product_link
£58.00
Nest™ Bake Non-Stick 3-piece Blue Baking Tray Set
