A Waste Not Want Not post
So, what to do with all those browning bananas hanging around in the fruit bowl? You know, the ones everyone’s studiously ignoring until they are replaced with some nice new yellow ones. Admit it, you’ve all been there. The simple – and delicious – answer is Banana Cake. There are many variations on the same theme, I’ve done one on here before that was a simple low fat banana loaf, but today required something a little more substantial and calorific. This one’s adapted from Delicious Magazine’s Chocolate Banana Upside Down Cake, but even by my standards that was a few more calories than were actually required. This version would be yummy served as dessert with a sticky toffee sauce and some ice-cream, but today’s is a ‘chunky bite with a cuppa’ kind of cake.
The original recipe’s here, but I think it would be more of a dessert or a special occasion cake in our household:
200g unsalted butter, softened, plus extra to grease
100g caster sugar
100g light Muscovado sugar
3 medium free-range eggs
300g plain flour
1 tsp baking powder
2 ripe bananas, mashed
150g dark or milk chocolate chips
Beat the 200g butter and sugar in a bowl until pale and creamy.
Add the eggs, one at a time, with a tablespoon of the flour to prevent curdling, beating well after each addition.
Sift in the rest of the flour, baking powder and a pinch of salt, then gently fold through the mixture with a wooden spoon.
Stir in the mashed bananas, chocolate chips and enough milk to reach a dropping consistency – the mixture should drop heavily from the spoon when lifted (you may not need to use all the milk).
Bake for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean. Check after 35 mins – if browning too much, cover lightly with foil.
Remove from the oven and leave in the tin for 5 minutes to cool slightly , then remove from tin and cool on a wire rack.