We eat quite a lot of cake. I tend to make a cake on Friday evening (so we have it for breakfast on Saturday!) or at the weekend. I have said before that I like to put fruit into cake as then it is definitely healthy enough to eat for breakfast. One of our favourite cakes is chocolate banana cake – it has somewhat taken over from the banana, chocolate and walnut muffins that were last year’s favourite. Also there is the added bonus that one of our cats Iblis frog really likes banana cake and is quite happy to nibble some at weekends with us. Iblis frog is very shy and doesn’t seek publicity. She also hates being held which is where the epithet frog came from. This is probably the best shot I have of her…. and as you can see she was not a willing participant.
The recipe I use is only slightly adapted from Nigel Slater’s chocolate muscovado banana cake in The Kitchen Diaries II (119).
Chocolate Banana Cake: 250g of plain flour, 2tsp of baking powder, 125 butter, 225 of sugar – muscovado or brown, 5 ripe bananas, 1 tsp of vanilla extract, 2 eggs, two large handfuls of Montezuma very dark chocolate buttons – or other chocolate (although it won’t be as nice). Cream butter and sugar together until light and fluffy and then add eggs. Mash bananas in a bowl and add vanilla extract. Add the bananas into the mixture and then add the chocolate. I add the buttons whole (and they are quite large) as I like large bits of chocolate in my cake – the paddle of the mixer breaks them a little. Fold in the flour and baking powder and tip into a bread tin lined with baking paper. Bake at 180C for 50 minutes or a little more – check it is done by putting a knife or some such thing into the cake and checking that there is no wet cake mix on it when you take it out.
N.B. While we mainly grow our own fruit and veg we can’t grow bananas and we aren’t prepared to give them up, but we do buy fairtrade, organic ones!