Banana loaf with cream cheese icing recipe
 Dense and moist, this banana loaf is even more irresistible with a cupcake-style cream cheese icing. You’ll need a cook’s blowtorch for the decoration. 180ml/6fl oz vegetable oil, plus extra for greasing250g/9oz dark brown sugar1½ tsp vanilla extract3 free-range eggs425g/15oz very ripe bananas, peeled (about 3 large or 4 small bananas)120ml/4fl oz natural yoghurt1¼ tsp bicarbonate of soda1¼ tsp baking powder¾ tsp ground cinnamon1½ tsp salt280g/10oz white spelt flour60g/2¼oz raisins1 tbsp caster sugar 180ml/6fl oz vegetable oil, plus extra for greasing 250g/9oz dark brown sugar 1½ tsp vanilla extract 3 free-range eggs 425g/15oz very ripe bananas, peeled (about 3 large or 4 small bananas) 120ml/4fl oz natural yoghurt 1¼ tsp bicarbonate of soda 1¼ tsp baking powder ¾ tsp ground cinnamon 1½ tsp salt 280g/10oz white spelt flour 60g/2¼oz raisins 1 tbsp caster sugar 200g/7oz full-fat cream cheese100g/3½oz icing sugar, sifted1 tsp cornflour75ml/2½fl oz (5 tbsp) double cream 200g/7oz full-fat cream cheese 100g/3½oz icing sugar, sifted 1 tsp cornflour 75ml/2½fl oz (5 tbsp) double cream 1 banana, sliced in half 2 tbsp light brown sugardark chocolate, for grating 1 banana, sliced in half 2 tbsp light brown sugar dark chocolate, for grating Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper.Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl.In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix.Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar.Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack.To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves.If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate.