Monday 26 August 2013

Chocolate and banana cake


Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long.

Ingredients:
  • 100ml sunflower oil plus extra for grease
  • 175g caster sugar
  • 175g self raising flour
  • 1/2 tsp bicarbonate soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips or chunks
  • 175g very ripe bananas
  • 3 medium eggs, 2 separated
  • 50ml milk
For the topping:
  • 100g milk chocolate
  • 100ml sour cream or cream fraiche
  • handful dried banana chips, roughly chopped
Method:

Heat the oven to 160C or 140C for fan oven. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of the tin).

Mix sugar, flour, bicarb soda, cocoa and chocolate in a large bowl.

Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk.

Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 minutes, or until the skewer inserted comes out clean.

Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream or cream fraiche together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable.

Remove cake from the tin, roughly swirl icing over and scatter with the banana chips.
 

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