banana and *chocolate* cakes
Neither Pete nor I are especially fond of bananas in their raw form, but I bought some for the GrandToad’s visit a few days ago. He didn’t really want them either, so there were five bananas going brown in the fruit bowl. Not a problem - banana cake!
I use a basic recipe refined over the years:
200g plain flour
100g baking marg
some brown bananas, peeled (quantity is not that relevant, really 2-3 should do it)
60g sugar - anything will do; caster, granulated, brown
1.5 tsp baking powder
a slosh of vanilla extract
2 eggs
Put the lot in a food processor and blitz. Pour into a 2lb loaf tin, bake at 180C for 40 minutes, then 160C for 30. I always use a parchment loaf liner, as it makes it easier to turn out.
This is a remarkably tolerant recipe, and can take other things. Add some walnuts, or sultanas, or a splash of bourbon whisky if you’re feeding it to grownups. One of the nicest thing to add is chocolate chips - I use Bouchard, which I buy from Amazon. And last night, choc chips were deemed to be what we fancied.
So I got the tub out of the baking cupboard, and tipped some into the food processor. Except some turned out to be almost all of the 50% or so left in the tub, as they had presumably melted together into a large ball during the hot summer. Those that didn’t go into the food processor went on the floor.
I shrieked, and Pete came hurtling downstairs. He swept up the floor, while I rescued as many bits of chocolate as I could from the Magimix bowl, which was quite a few, but not really enough for the batter (which was looking severely over chocolated). Still, what could we do? I baked the cakes (I almost always make two at a time, because they freeze beautifully), and we ate a piece while it was still warm. And it was really rather nice.
And as the oven was on, we had sausages and cauliflower cheese, so as not to waste the heat.
Mirrored from Reactive Cooking.