Dark Chocolate Banana Cake

When you have about a hundred bananas lying around the office that need eating you just have to make banana cake. Chuck in some leftover dark chocolate (the rest of the bar you’ve just bought and eaten a few squares of counts as ‘leftover’ in my book), a tablespoon of cocoa powder and a little extra butter and you’ve got a deliciously sweet and bitter cake.

Ingredients
Handful of roughly chopped dark chocolate
4 teaspoons double action baking powder
1/2 tsp sodium bicarbonate
1 tablespoon cocoa powder
8oz plain flour
4 1/2 oz butter
4oz caster sugar
3 banana’s smushed
2 room temperature eggs
2 bananas, sliced down the center along the ‘spine’ curve for the top of the cake

Method
Pre-heat standard oven to 190°c/375°f or a bit lower for a really hot fan oven, say180°c.

Line, grease and flour a 6 inch, deep cake tin. I find a spring form tin is best for deep cakes if you’re thinking of purchasing one.

Roughly chop chocolate. I use 60% cocoa chocolate (because I like to eat 60% chocolate bars – see note above).

Sift together flour, baking powder, sodium bicarbonate, salt and cocoa powder into a large bowl.

Melt butter in the microwave. Allow to cool while you attack your bananas.

Peel bananas and put into a medium bowl. Note that I used a small one – mistake! I made it difficult for myself. I sloshed eggy banana mess onto my counter-top. Annoying.

Anyway, smash up your bananas as well as you can with a fork.

Crack in your room temperature eggs and mix into banana goo. Yum.

Mix melted butter in to eggy banana goo and fold your wet mixture into your dry mixture.

When it’s just coming together fold in the chocolate chunks too.

Spoon and spread cake batter into your tin and arrange banana halves seed side up in whatever way you think looks pretty. Press them in a little bit so they caramelize in the cake batter.

Bake for 40 – 50 minutes, checking to make sure it’s done by deeply inserting a toothpick, which will come out clean if the cake is ready. The cake should be a deep golden brown with a moist, crumby texture.

I highly recommend eating a slice when it’s still warm as there’s hardly anything better than warm banana cake. Do wait at least 5 minutes though because the bananas on top will be really, really hot, but you can see how they have caramelized in the oven. They make the cake look so pretty too and as I said you can use more on top if you have them.

As you can see we have zero self control in our house but I can only hope that my work colleagues will appreciate what’s left… if it makes it though the weekend I’ll tell them it’s especially nice with tea! Hmmmmmm… might just have to make another one.

 

Recipe adapted from the Leith’s Baking Bible

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