Skip to main content

Chocolate and banana cake.

This is a great recipe for using up those old bananas that look a bit old and squidgy. 

Ingredients

2 ripe bananas (approx. 225g/8oz in weight after peeling)
2 tbsp lemon juice
175g/6oz butter softened
175g/6oz light muscovado sugar
2 eggs, beaten
225g/8oz self-raising flour
85g/3oz pecan nuts, roughly chopped, plus a few extra to decorate
55g/2oz plain chocolate(melted)
85g/3oz white chocolate, for decoration(melted)

Method

  • Preheat the oven to 180oC/350oF/Gas mark 4. Lightly oil a 900g/2lb loaf tin and line the bottom with silicone paper. 

  • Cut the bananas into rough pieces, sprinkle on the lemon juice then mash until it forms a puree. Set to one side.

  • Cream the butter with the sugar until light and fluffy then gradually beat in the eggs, adding a little flour after each addition to minimalize curdling. When all the eggs have been added, stir in the banana puree, then fold in the remaining flour. Add the chopped pecan nuts and melted plain chocolate, then stir lightly into the cake mixture.

  • Spoon the cake mixture into the prepared tin and bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven and leave until cool before removing from the tin. 

  • Allow to cool completely, then drizzle the melted white chocolate across the top of the cake, and decorate with reserved pecan nuts. Serve once the white chocolate has set. 
  • Cuts into 10-12.  

Comments

Post a Comment

Popular posts from this blog

Cake pops. These are fun, quick and easy. They are great for kids parties and by putting them in cake pop bags, they can take the place of the hastily serviette wrapped birthday cake in the party bag.  You will need either a silicone cake pop tray or an electric 3 in 1 cake maker. Ingredients   120g/4oz cake margarine 120g/4oz caster sugar 2 eggs 120g/4oz self-raising flour  few drops of vanilla essence tablespoon warm water 200g chocolate of your choice selection of sprinkles and edible glitter cake pop sticks Method Prepare either your silicone or electric cake pop maker, as to the manufacture's instructions. Preheat the oven to 180oc/350oc/Gas mark 4, if using a silicone tray. Sieve the flour, then using an electric whisk, cream together the cake margarine and caster sugar, until a light cream in colour. Add one egg and beat in, follow by a tablespoon of flour, then beat in the other egg. Scrape down the bowl, using a spatula or...
Post a Comment
Read more
Musical lover's chocolate celebration cake. This two-tier celebration cake is perfect for a musical themed birthday party. I have painted the names of the musicals on the board with food colour but an easier option would be to order the musical logos with an online company which produces edible cake toppers. Ingredients for bottom tier This tier is a 10" chocolate Victoria sponge 454g/1Ib margarine 454g/1Ib caster sugar 8 eggs 400g/14oz self-raising flour 55g/2oz cocoa powder  1 tablespoon warm water   Method Preheat oven to 180oC/fan oven 160oC/350F/Gas mark 4, then grease and line, three 10" round tins. Sieve the flour and cocoa powder together into a bowl, then crack the eggs into a jug and whisk lightly with a fork. Place the margarine and caster sugar into a mixing bowl, cream together using an electric whisk. Then beat in some of the egg, then afterwards mix in a tablespoon of the flour cocoa powder mix, to try and avoid curdling, ca...
Post a Comment
Read more
  Two tone crispy cakes. These are quick and easy and the kids will love them. Why not get them involved, they're perfect for a rainy afternoon activity! Ingredients White layer 55g/2oz butter, plus extra for greasing 1 tbsp golden syrup 150g/5oz white chocolate, broken into small pieces 55g/2oz toasted rice cereal Dark layer 55g/2oz butter 2 tbsp golden syrup 120g/4oz plain chocolate, broken into small pieces 75g/two and a half ounces, toasted rice cereal Method Grease a 20cm/8" square cake tin and line with silicone paper. To make the white layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the white chocolate to the melted butter and stir until melted, then add the golden syrup and stir in. Remove from the heat and stir in the rice cereal until it is well combined. Press into the prepared tin and smooth the surface. Set aside. To make the dark layer - melt the butter in a bowl...
Post a Comment
Read more