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Dark Chocolate Banana Cake

Thursday 6 June 2013

I had another couple of over-ripe bananas to use up and decided to bake a rather decadent and delicious cake combining the bananas with chocolate, mainly to please my chocoholic husband.  This cake is quick to make and fab as a treat with a cuppa or in lunchboxes.  It also kept well in an airtight cake tin for 2 - 3 days.

Chocolate Banana Cake

50g dark chocolate
125g butter
2 free range eggs
175g caster sugar
110g cup brown sugar, firmly packed
1 tsp vanilla extract
2 large over-ripe bananas, mashed
225g self-raising flour
75g plain flour
2 Tblsp cocoa powder
125ml milk

Preheat your oven to 180C/160C Fan.  Grease and line 23cm round springform cake tin.

Melt the chocolate and butter together, either in a bowl over a saucepan of simmering water or in the microwave.  Set aside to cool.

Beat the eggs, sugars and vanilla together, beat in the mashed banana followed by the chocolate and butter mixture.  Sift over the all dry ingredients and mix until combined.  Add the milk and mix until completely incorporated.

Pour the cake batter into the prepared tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean.  Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.


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