when i first imagined this cake it was going to be an large layered cake, but i changed by mind and decided to stick with the humble loaf cake.
it is a very special cake though as i have used nice ingredients like black Hawaiian salt, Madagascan vanilla beans and cut heather honey with some creme fraiche, lets just say its a fancy banana bread.
it was soooo good, i have always loved banana bread, i grew up eating it as my mum would make it to use up the overripe bananas.
When i went on holiday to the Dominican republic i was so excited to find banana bread served at breakfast. i ate it every day while i was there.
i added honey into the cake, and i glazed it with honey while it was still warm.
i used the vanilla pod to sweeten the creme fraiche with some more honey and then added the salt i served a big dollop of this on the side with some crumbled comb honey.
1 and 1/4 cups 280g brown sugar
1 and 1/4 cups 280g butter
2 small bananas or 1 large
2 cups plus 1 tbsp 280g self raising flour
1/2 cup 125g creme fraiche
3 tbsp honey
1tbsp vanilla extract or seeds from vanilla pod
preheat the oven to 180c 350f
grease and line a 2 pound loaf tin
cream together the butter and sugar until soft then add the eggs one at a time,
then add the mashed banana and vanilla and honey.
sift in the flour and salt and fold in, finally add the creme fraiche then spoon into the tin and bake for about 45 50 minutes.
for sweetened creme fraiche
1 cup 300g creme fraiche
5 tbsp honey
seeds scraped from one vanilla pod
pinch of black Hawaiian salt
mix add the ingredients together then serve with the cake.
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