Got your taste buds tingling? Excellent! And for good reason too! I’m about to introduce you to a wonderful recipe! A definite keeper.
This year I took it upon myself to host a small family Easter gathering. The boy was in charge of the roast, and I was on dessert. Always up for a challenge I wanted to make something yummy, themed and not too time consuming. Some may know of my existing love of banana bread/ loaf… and chocolate! SO, guess what I did; mixed the two together and baked this beauty. A really moist, juicy cake with a rich, ganache style topping (it looks a bit solid in some of the photos, but it remains a little soft even when refrigerated).
Whilst I build up my baking expertise, BBC Good Food kindly assisted with this recipe – I’ve added notes below where I mixed things up a little.
You Will Need:
- 100ml sunflower oil, plus extra to grease
- 175g caster sugar
- 175g self-raising flour
- half tsp bicarbonate of soda
- 4 tbsp cocoa powder ( I used the Cadbury’s Bournville Cocoa Powder)
- 100g chocolate chips or chunks (I used Green & Black’s Organic Dark Chocolate with 70% Cocoa Solids)
- 175g very ripe bananas
- 3 medium eggs, 2 separated
- 50ml milk
For the topping
- 100g milk chocolate (I used Green and Black’s Organic Milk Chocolate)
- 100ml soured cream
- handful dried banana chips, roughly chopped (I used fresh bananas – decorated and served immediately)
How to Make It
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips
Fashion Fellow Tip: If you want the cake to soften at the top whilst cooling, wrap the whole cake in tin foil. It will take a little longer to cool, but the foil with keep the moisture in the cake. Also, if you want to use fresh bananas to decorate, don’t cut the banana into pieces until just before to prevent them from browning.
And there you have it, a delicious Chocolate and Banana Cake. Enjoy!