This banana & mincemeat loaf cake has no added fat, and is topped with a cinnamon & cranberry cream cheese frosting and is delicious alternative to the traditional Christmas cake
I was in France last weekend and completely missed Stir Up Sunday when people traditionally make their Christmas cakes and puddings. I do wonder how many people are organised enough to remember to make their cakes a month before Christmas, which brings the two-fold benefit that a matured cake or pudding simply tastes better, and getting any Christmas preparations out of the way before the start of December has to be a good thing.
This loaf cake is a twist on the classic banana bread, to which I added a dollop of mincemeat and a packet of Emily Banana Chips (more on them below) for that extra banana flavour. It is simply spread with a cinnamon and cranberry cream cheese frosted and decorated with some more banana chips and cranberries. Despite having no added fat this loaf is incredibly moist and soft. If truth be told the no added fat was an accident – Ed was remaking my original recipe to test it and forgot to add the melted butter – I think it is just as good as the original and with no butter in the cake you can add some extra frosting?
One of the things that I really love about loaf cakes is that they are all about the flavour, and not about the decoration, for more loaf cake inspiration you might like my sticky marmalade loaf cake.
- 1 Banana (ripe)
- 50 g Mincemeat
- 1 Egg
- 75 g Sugar (Golden Caster)
- 100 g Plain Flour
- 1 tsb Baking Powder
- 1/2 tsp Baking Soda
- 30 g Dried Banana Chips
- 25 g Butter (softened butter)
- 55 g Cream Cheese
- 120 g Icing Sugar
- 1 dsp Dried Cranberries
- Pinch Ground Cinamon
Heat your oven to 180ºC/350ºF/gas mark 4.
Lightly grease a loaf tin with butter or margarine and line with non-stick baking parchment
Peel the banana and briefly mash with a fork. Don't worry about getting a smooth consistency - a few lumps add to the texture of the cake.
Add the egg and mincemeat to the banana, and mix together.
Add flour, sugar, baking powder, baking soda and banana chips and fold in gently.
Spoon into the loaf tin and bake for about 40 minutes. To see if it's done, stick a cocktail stick or skewer into the middle of the cake. leave for 5 seconds and remove. If there's any batter on the skewer, cook for another 3 minutes. Repeat until the skewer comes out clean.
Beat the butter with an electric mixer until soft and fluffy, slowly add the icing sugar and a spoonful of the cream cheese. Mix until smooth.
Gently stir in the remainder of the cream cheese, taking care not to over mix, stir in the cranberries and cinnamon.
If needed put the frosting in the fridge for 20 minutes to firm up a little.
Spread onto the cake and decorate with a few extra banana chips and cranberries.
The banana chips I used from Emily Fruit Crisps are unlike any other, rather than being chewy dried fruit, they are genuine crisps, light, airy and oh-so-crunchy – as well as being packed with flavour. They are made with a specialised pressure cooking technique which inhibits the absorption of oil which means that the crisps are also really rather good for you (the apple and banana ones count as one of your 5 a day). The crisps really are something new and different and make a fantastic snack when the munchies strike in the middle of the afternoon, or to throw into my bag for a snack on a journey.
The fact they they have the most exquisite packaging is the icing on the cake with these crisps. Get them for £1.49 a bag from Waitrose, Ocado, Wholefoods, Selfridges and Holland & Barratt.
For more ideas using Emily Crisps why not try
- Sarah’s Posh Cheese & Pineapple Balls
- Katie’s Dark Chocolate, Banana & Date Fridge Cake
- Jac’s Vegan Gingerbread Cupcakes with Pineapple Frosting
Recipe for Mincemeat & Banana Loaf Cake commissioned by Emily Fruit Crisps. All opinions our own.