Banana, White Chocolate Chunk & Blueberry Loaf
A beautiful Banana, White Chocolate Chunk & Blueberry Loaf with a delish cream cheese filling dotted through the middle - perfection!
Ingredients
Banana Loaf
250gm cream cheese, softened
1 T cornflour
2 T + 3/4 cup caster sugar
4 ripe Dole Bobby bananas
3 large free-range eggs
3/4 cup canola or rice bran oil
1 t vanilla extract
1 3/4 cups self-raising flour
3/4 t baking soda
1/2 cup frozen blueberries
100g white chocolate, roughly chopped
Blueberry Topping & Icing
1 1/2 cups frozen blueberries
2 T caster sugar
1 T lemon juice
100g butter, softened
1 1/2 cups icing sugar
1 t vanilla extract
100g white chocolate, melted and cooled
Method
1. Preheat your oven to 170 celcius on bake. Grease and line a regular-sized load tin with baking paper.
2. Prep banana loaf: add cream cheese, cornflour, and 2 T of caster sugar to a medium bowl. Mix wwell, until combined. Set cream cheese mixture aside.
3. Peel bananas, add to a large bowl and mash well, until no lumps remain. Add eggs, remaining 3/4 cup of caster sugar, canola oil, vanilla and 1/2 t salt to the bowl. Whisk together, until combined. Add flour and baking soda and whisk again, until well combined. Add white chocolate and blueberries and fold through the batter. Spoon half of the batter into the prepared loaf tin. Dollop heaped spoonfuls of the cream cheese mixture on top of the batter in an even layer. Spoon the remaining banana batter on top (be careful not to overfill the tin).
4. Bake on the lower middle oven rack for 45-50 minutes, until very golden brown and a skewer inserted comes out mostly clean with a few moist crumbs. Set aside to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely.
5. Make blueberry topping: Add blueberries, sugar and lemon juice to a small pot. Place on medium-high heat and cook for 2 minutes, until the blueberries are have defrosted. Reduce heat to medium and simmer for a further 6-7 minutes, until blueberries are soft and the juice is reduced and glossy. Set aside to cool.
6. Make icing: Add butter, icing sugar, vanilla, and melted white chocolate to a large bowl. Using hand-held electric beaters, beat on high speed for 3-4 minutes, until light and fluffy. Set aside until ready to use.
7. Assemble: Spoon icing on top of the cooled loaf and spread out over the top with the back of the spoon. Spoon over the cooled blueberry topping and garnish with edible flowers, if desired. Best served at room temp.