Craving a cake that's both delicious and satisfying? Try this Banana Cake with Raspberry & Cream White Chocolate! It’s a delightful blend of juicy raspberries, moist banana cake, and creamy Montezuma's Great White chocolate—perfect for any occasion.
Raspberry & Banana Cake
Ingredients:
- 105g butter (softened)
- 170g caster sugar
- 2 eggs
- 2 medium ripe bananas (chopped)
- 225g self-raising flour
- 1 1/2 tsp baking powder
- 1 tbsp vanilla extract
- 3 tbsp milk (any kind you like)
- 145g fresh raspberries
- Montezuma’s Great White chocolate bar (chopped, but set aside 6 pieces)
For the Raspberry White Chocolate Sauce:
- 60ml double cream (heated)
- Remaining white chocolate
Method:
- Prepare the Batter: In a bowl, mix the butter, sugar, and eggs until smooth and fluffy. Add in the chopped bananas, flour, baking powder, vanilla extract, and milk. Mix until well combined.
- Add Raspberries and Chocolate: Fold in the raspberries and chopped white chocolate chunks.
- Bake: Pour the batter into a greased and lined 20cm x 20cm baking tin. Bake at 180°C (Gas Mark 4) for about 40 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Cool: Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
- Make the Sauce: While the cake cools, heat the double cream and stir in the remaining white chocolate until melted and smooth.
- Serve: Slice the cake, drizzle with the white chocolate sauce, and serve with your choice of ice cream or extra cream.
Enjoy this tasty and satisfying cake anytime you need a treat! 🍌🍓🍫
