Happy New Year lovelies! My first week back at work hasn’t quite gone to plan, due to family illness, and although I have managed a little bit of stitching (new pattern coming very soon!), it has been quite difficult to really get cracking. However something delicious has come out of it!
Yesterday, with my poorly girl at home resting, I got baking. After embroidery, for me baking is the next best creative activity to calm those pesky thoughts of self doubt and feelings of frustration that I am behind in my plans and not progressing quickly enough.
This banana, oat and chocolate cake came about due to a slight accident with the sour cream carton, 3 bananas being on the verge of being too ripe for consumption, only a certain amount of sugar in the cupboard and butter soft enough to bake with and a handful of oats that wouldn’t fit into the storage jar!
Banana, Oat and Chocolate Chip Cake with Cream Cheese Drizzle
Ingredients and Supplies:
For the cake:
280g self raising flour
80g rolled oats
230g softened unsalted butter
200g golden caster sugar
5 medium free range eggs
2 tsp vanilla extract
3 ripe bananas, mashed
140ml sour cream
150g chocolate chips
1 large bundt tin or a 23cm loose base cake tin
For the drizzle:
5 tbsp icing sugar, sifted
1 tbsp cream cheese (I used a 40% less fat cream cheese I had in the fridge. If you use a full fat version, you may need a drop or 2 of water)
Prepare the tin: Grease with butter, then add a layer of flour by sprinkling a handful into the tin and shaking it around until fully coated.
Next, combine the flour and oats and set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. I use a free standing electric mixer.
Continuing to mix, add the eggs one at a time followed by a spoonful of the flour mixture to prevent curdling.
Add the vanilla extract and then fold in the mashed bananas, sour cream and chocolate chips until just combined.
Spoon the mixture into the prepared tin and bake in a preheated oven at 180°C for about 40 minutes. Check whether cooked by inserting a skewer into the cake. If the skewer comes out clean, it is done.
Leave in the tin for 5 minutes.
Remove the cake from the tin, placing it on a wire rack to cool. You could enjoy it at this stage or you could wait until cool.
Prepare the icing by thoroughly mixing together the icing sugar and cream cheese.
Drizzle over the top of the cake and enjoy with a cuppa or maybe a glass of bubbly left over from Christmas!
I’m hoping for days full of stitching next week, so I will be back with the launch of a new pattern and the story behind it very soon.
Have a wonderful weekend lovelies. Stay cosy!