Pearnana tea cake
This cake came about from some sad looking bananas and pears in my fruit bowl. I wasn’t sure if it would be too sloppy with so much fruit but it held its own and was a lovely moist, delicious cake. You don’t have to frost it but I was feeling particularly decadent! You could try it with apples or plums or whatever you find in the fruit bowl. Enjoy with a cuppa!
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 3 tbsp sour cream
- 2 bananas, mashed
- 1 tsp vanilla
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 2 pears, cored and chopped
- 1/2 cup chopped walnuts
- 150g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 20g cocoa powder, sifted
- 20ml milk
- Preheat oven to 170C and grease loaf tin.
- Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla.
- In a separate bowl, combine flour, baking powder, baking soda and cinnamon. Gradually add to butter mixture. Gently stir in pears and nuts.
- Spoon into loaf pan and bake for 1 hour.
- To make the frosting beat the icing sugar, butter and cocoa powder with an electric whisk on a medium speed until the mixture comes together.
- Turn the mixer down to a slow speed and add the milk then turn the mixer to a high speed and beat until frosting is light and fluffy – about 5 minutes.
- Allow the cake to cool then smooth on the frosting.