This advertorial and recipes were brought to you in partnership with Blossoms Syrup
Anyone who regularly buys bananas knows they are perfect for a quick banana cake as soon as they hit that dark, mushy period of their lives. But there comes a time when your tried-and-true banana cake recipe needs some inspiration.
In this recipe from The Upbeat Foodie, the classic banana cake recipe uses white chocolate chips and raspberries for extra indulgence, and the cream cheese icing is levelled up by using a berry-flavoured syrup from Blossoms Syrup – brand new to Hong Kong and on the shelves of city’super now.
Health and taste
Blossoms Syrup came about from a desire for high-quality syrups made with premium ingredients but without the use of preservatives and heat processing. The syrups are vegan, and there are no added colourings, relying instead on the brilliance of the fruits themselves for their deep, rich hues. The natural citric acid means that there are no other preservatives, and these syrups are also unique in that they are not heat treated.
Their shelf life is 12–15 months at room temperature. Even though the syrups are a natural product, they still last as long as pasteurised cordials owing to their high Brix.
These syrups are perfect for cocktails, but they are also favourites for giving desserts and breakfasts some flamboyant pizzazz. Try Blossoms Passionfruit Syrup drizzled over Greek yoghurt for breakfast or Blossoms Strawberry Syrup over waffles and ice cream.
Banana, White Chocolate & Raspberry Cake Bites
- 3 ripe bananas, crushed
- 200g unsalted butter, at room temperature
- 200g caster sugar
- 5 eggs
- 150g plain flour
- 100g ground almonds
- 1 tsp baking powder
- ½ tsp vanilla extract
- 100g white chocolate chips
- 100g frozen raspberries
For the cream cheese icing:
- 100g cream cheese
- 100g coconut flour (replace with icing sugar for a less sweet icing)
- 50ml Blossoms Blueberry Syrup
- fresh raspberries, to decorate
- Preheat oven to 180°C.
- Line a baking pan with baking paper or grease with butter and sprinkle on sugar for easy cake release.
- Using a hand mixer, beat together the butter and sugar until fluffy.
- Add the bananas and continue beating for a few minutes.
- Add the eggs and continue beating for a few minutes.
- Add the flour, ground almonds, baking powder and vanilla and continue beating for a few minutes.
- With a spatula, mix in the white chocolate chips and frozen raspberries.
- Transfer the batter to the baking pan and bake for 30 minutes.
- Leave to cool.
- To make the icing, mix together all the ingredients and pipe on top of your cake. Add fresh raspberries for extra flavour and a nice presentation. Cut into bite-sized pieces to serve.
- Always have room temperature butter ready – it’s the only way to keep a cake light.
- Always use the same amount of eggs in a recipe or even one extra – never decrease the number of eggs for any cake recipe.
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