Mrs. Jackson Cooks

Life through food

Over ripe banana use-up: chocolate and banana cake

on December 23, 2011

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I was doing a proper clean of the kitchen and found some blackened bananas behind the microwave! I was about to throw them away when I thought I’d just look inside the skin – and the bananas were fine. A little mushy and over ripe, but fine. So I made chocolate and banana cake! And it was delicious. It was best on the day they were made and the day after. After that, they went a bit dry and boring.

The recipe makes two loaf cakes so I took one into work and it seemed to go down well. Although to be honest, if you leave anything lying around in our office, it’ll vanish in 5 minutes.

This one, true to form, is off the bbc good food site

I didn’t have pecans so I used almonds instead for the topping and they tasted just as delicious.

Chocolate and banana cake

Makes 2 loaf cakes

  • 100g 70% cocoa solid dark chocolate
  • 150g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour
  • 1 tsp baking powder
  • 25g baking cocoa powder
  • 2 large (or 3 medium) bananas, mashed (the riper they are, the better)

For the topping:

  • 25g unsalted butter
  • 2 tbsp plain flour
  • 1 tbsp demerara sugar
  • 2 tbsp chopped almonds or pecans
  1. Preheat the oven to 180 degrees celsius. Butter and line the bottoms of 2 loaf tins.
  2. Melt the chocolate in a bowl over boiling water
  3. Make the topping by combining all the ingredients and rubbing together as though you’re making crumble topping. Set aside until needed.
  4. Cream together the butter and sugar until pale and fluffy.
  5. Gradually add the egg a spoonful at a time, whisking to incorporate before adding any more.
  6. If it looks like it’ll curdle, add a spoonful of the flour.
  7. Sift together the flour, cocoa powder and baking powder.
  8. Add the flour mix to the egg mix and carefully combine using a metal spoon.
  9. Add the banana and chocolate and mix again carefully.
  10. Pour half the mixture (it’ll be quite thick, not like normal cake consistency – don’t let this worry you) into the first tin and the rest into the remaining one. Top each with half the topping and bake in the oven for about 40 minutes or until a skewer inserted into the middle comes out clean.
  11. Remove from the oven and cool on a wire rack.
  12. Serve with a lovely cup of tea and enjoy!

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