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Banana Split loaves

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The nostalgia of the 1970’s when a Banana Split Dessert was all the rage in the UK. Originating in the USA in 1904, it was an ice-cream dessert consisting of a banana, sliced lengthways down the centre, which was then filled with ice cream and whipped cream and topped with a few glace cherries.

For all banana lovers and those with fond memories of the 70’s, this recipe makes 2 (1lb) loaves and has all the flavours of fresh bananas both in the cake and in the frosting. However, if frosting is not to your liking and you want to avoid a sugar overload, you can forgo all the decoration and eat the loaves as they are. Each one has a great banana split flavour.

Products used

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Banana Split loaves

Banana Split loaves

The nostalgia of the 1970’s when a Banana Split Dessert was all the rage in the UK. Originating in the USA in 1904, it was an ice-cream dessert consisting of a banana, sliced lengthways down the centre, which was then filled with ice cream and whipped cream and topped with a few glace cherries.For all banana lovers and those with fond memories of the 70’s, this recipe makes 2 (1lb) loaves and has all the flavours of fresh bananas both in the cake and in the frosting. However, if frosting is not to your liking and you want to avoid a sugar overload, you can forgo all the decoration and eat the loaves as they are. Each one has a great banana split flavour.Products used
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Course: Dessert
Cuisine: British
Keyword: banana split loaves
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 12 - 14
Calories: 544kcal
Author: Lynn Hill

Ingredients

  • 280 g butter softened
  • 280 g banana split natural flavoured icing sugar from Sugar and Crumbs
  • 5 medium eggs
  • 230 g self raising flour
  • 50 g ground almonds
  • 1 ripe banana
  • 1 tbs flaked almonds

Topping and decoration

  • 110 g butter softened
  • 220 g banana split natural flavoured icing sugar from Sugar and Crumbs
  • Lemon shade - Colour Splash concentrated food colouring from Sugar and Crumbs.
  • 6 morello glacé cherries
  • 12 good sized banana chips
  • 1 tbs flaked almonds

Instructions

Make the loaves

  • preheat the oven to 180deg fan assisted. If using a steam baked oven, as I have, refer to the manufacturers instructions.
  • Grease and line 2 x 1lb loaf tins with baking parchment.
  • Using an electric mixer, beat together the butter and the icing sugar until light and fluffy. Scrape down the sides of the bowl at intervals.
  • Add the eggs, one at a time, adding a little flour after each one, to help prevent curdling. Mix until well combined.
  • Add the flour and ground almonds. Mix on a low setting until well combined.
  • Pour the batter evenly into each prepared tin.
  • Slice the banana lengthways into 4 thin slices. Place two slices on top of the cake batter in each tin. Sprinkle a few flaked almonds on the top.
  • Bake in the oven for 40 – 45 mins or until baked. Testing the centre of each loaf with a skewer until it comes out clean.
  • Leave in the tins for 10 – 15 mins to cool a little before turning out onto a wire rack to cool completely.
  • If you don’t want to decorate with the butter icing, both loaves can be eaten at this stage.
  • See note on freezing below.

Make the topping and decorate

  • While the loaves are cooling. Make the butter icing by beating together the butter and icing sugar until light a fluffy. Add a few drops of Lemon colouring as required and mix to an even colouring.
  • Place the butter icing into a piping bag fitted with your favourite nozzle. I used Tulip Russian Nifty Nozzle no. 232L from Sugar and Crumbs.
  • Pipe 3 large rosettes lengthways down the centre of each loaf. Top each rosette with a cherry and a couple of banana chips at each side of the cherry. Scatter a few flaked almonds along the length of the butter icing.
  • As with most banana loaves, these will keep for a few days if kept in an air tight container.

Notes

Freeze:
You can freeze the loaves, and ice them later. Make sure the loaves are completely cold, before double wrapping in cling film, and a layer of foil. Bring back to room temperature before icing and decorating. Do not refreeze.

Nutrition

Calories: 544kcal | Carbohydrates: 61g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 259mg | Potassium: 102mg | Fiber: 1g | Sugar: 44g | Vitamin A: 915IU | Vitamin C: 0.8mg | Calcium: 34mg | Iron: 0.7mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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