14 July 2010
Banana Chocolate Cake
recipe tried and tested by NEL, the batter baker
This is an excellent recipe for using up those very ripe bananas. And if you're just not in the mood to bake yet, pop the bananas in a ziploc bag and freeze them. The skin will turn almost black! But don't panic... the inside is still perfectly fine. Or, you could peel the bananas, chop them up in pieces, and freeze them.
This is a simple recipe that requires just 2 bowls and a whisk. It's done the same way as muffins - combine the dry, mix the wet, then stir it all together and bake.
Whisk the dry stuff:
20g cocoa (up to 35g if you like a very rich chocolate flavour)
1/2 tsp cinnamon (optional)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Whisk the wet stuff:
1/2 to 3/4 cup very ripe bananas, mashed
1 tsp vanilla extract
Pour the wet stuff into the dry stuff and mix till just combined. The batter will be thin.
Grease an 8x8-inch pan and line the bottom with parchment paper.
Pour batter into baking pan and bake at 170 degC for 30-35 min. If you're using a light coloured pan, set the oven at 180 degC.
When done, allow the cake to cool in the pan for about 5 minutes before flipping it onto a cooling rack.
Good to eat on it's own.
Or better still, serve warm with vanilla ice cream and chocolate syrup!