It’s time for a weekly bake! This one is again nice and easy to make, like last weeks Cinnamom cake, and some might say even a little healthy! After all it contains one of your five a day. Now we always endeavour to have fresh fruit in the house, just the usual Apples, oranges and Bananas. Now personally I prefer my Bananas on the green side, and as soon as they go super ripe – you know yellow with brown dots kinda ripe, I really don’t like them, except if I use them for baking!
It was a bit of a “spur of the moment” bake. You see if you want to bake using bananas as an ingredient, whether it be banana bread or in this case Banana cake, ripe bananas are the best for the job. Thus I found myself “forced” to bake a cake the other day as the fruit bowl was filled with overly ripe bananas – oh the heartache!
Banana Cake w Chocolate
- 4 eggs
- 250 g Sugar
- 1 tsp Powdered vanilla/ vanilla essence
- 150 g Plain Flour
- a pinch of salt
- 1 tsb Baking powder
- 150 g melted butter
- 2-3 Bananas, mashed
- 100 g Dark Chocolate
- 25 g Soft Butter
- Hazelnut Crunch sprinkles (optional)
Turn oven onto 180 degrees C (160 fan) Melt Butter, set aside to cool. Add eggs and Sugar to a mixing bowl and whisk until the mix is light and fluffy. In a separate bowl mix flour, salt and Baking powder. Sift it into the Egg/sugar mix, and gently stir together until mix is even. Add the melted Butter, gently mix, finally add Vanilla and mushed Bananas, gently stir til mix is uniform. I used a round baking tin (approx 22 cm) lined with baking paper, pour the mix in and bake for approx 30 min. To test if cake is done use a fork or a trussing needle, stab the middle of the cake, when it comes up clean the cake is done.
chop the chocolate and melt. Once melted take of the heat and add the butter (diced) Mix until the butter has dissolved. Leave the mix to cool for a 2-3 min. Now apply it to top of the cake and leave to set. Sprinkle with Hazelnut crunch, chopped almonds, pistachios or whatever else you could fancy!
TIP when you add the butter to the chocolate you end up with a thick soft chocolate “icing”, but you can skip the butter and just cover the cake in melted chocolate, then you’ll get a hardened finish once it’s cooled, but still very tasty!