You know how it is when you get that real ‘need’ for some cake but you’re rather busy with other things. On top of that, you seem to have ended up with all sorts of ‘end of packet’ baking ingredients. Well that’s where I found myself today.
We had a few really quite ripe bananas, so a chocolate banana cake sprang to mind (chocolate never being far away in my thoughts). So here goes, food processor to hand, let’s sieve the dry ingredients into the bowl & give them a whiz.
250g Plain flour 1tsp baking powder 1/4tsp bicarb of soda (you could just use some decent self-raising flour)
200g caster sugar
30g of good quality cocoa
Now lightly beat two eggs & mash a couple of ripe bananas in to the egg.
Adding the butter 125g is easiest done with the butter melted but make sure its not so hot as to curdle the egg.
Once you have a wonderful sticky egg, banana, butter mix; slowly trickle this in to the food processor – gently mixing this with the dry ingredients to form a cake batter.
At this point you have a basic chocolate banana cake, which you could bake as it is. But what about all those end of packet ingredients? Well, with half a mind on the flavour combinations, let’s add some to the cake batter. I added the following:
Desiccated coconut, hazelnuts & almonds (chopped), plain chocolate chips. Have fun, just don’t over do it!
Once you’re satisfied, add the batter to a lined tin (I used a 2lb loaf tin) and bake for about 50mins in a 180deg C oven; until a skewer comes out clean.
Cool on a rack afterwards.
As a finishing touch, I drizzled lemon icing (lemon juice, icing sugar, water) over the cake, plus a sprinkle of chocolate vermicelli.