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Eaasssy choc-banana cake

September 18, 2009


Many years ago a friend, the same friend who prompted the setting up of this blog, gave me a bag of cocoa nibs. Personally, I’d never heard of such a thing… I’m still not 100% sure what they are. Wikipedia tells me they’re what’s left once you de-shell a cocoa bean. Anyway, she told me to put them in a banana cake. I added them to this Stephanie Alexander recipe. It’s also good (perhaps better in fact) with about thirty grams of really good quality dark cooking chocolate… I mean really good quality.

You will need

  • 125g softened butter
  • 1 1/2 cups of sugar (I like using brown sugar)
  • 2 eggs
  • 1 cup of mashed ripe banana (I think the secret to making this cake really good is to get a really over ripe banana that you’ve thrown in the freezer at some point and then microwave it until it’s all gooey… looks gross but it really makes for a strong banana flavour)
  • Vanilla extract (1 teaspoon)
  • 250g plain flour
  • 1 tsp bicarb soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 cup butter milk
  • 30g of dark chocolate or a small handful of nibs

To cook

Butter and flour a small cake tin (or cupcake tins)  and preheat the oven to 180 degrees.

Cream butter and sugar, then add in eggs, bananas and vanilla. Sift the dry ingredients then gradually add to the mixture alternating with buttermilk. Put it in the tin(s) and bake for about 45 mins.

You can also add a walnut and brown sugar topping if you’re really looking for a case of diabetes:

Combine 3 tbsp of chopped walnuts, 3 tbsp of self-raising flour, 1 1/2 tsp of ground cinnamon and 100g of softened butter mixed with 3 tbsp of brown sugar. Scatter over the top and then bake as per instructions above.

You may also like

Mixed berry, lemon and almond cake

Easy raspberry cheesecake

Carrot cake with cream cheese icing

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