I’m not much of a banana-eater but I felt compelled to save some that were destined for the bin as they’d turned black and I remembered an old recipe where only overripe bananas will do.
It certainly isn’t the prettiest cake but it tastes absolutely incredible so I recommend serving it cut into little squares -a perfect addition to an English afternoon tea or perhaps served warm with some vanilla ice cream.
So here it is – sticky, moist and utterly irresistible!
BANANA WALNUT CHOCOLATE CAKE
(Makes an 8 x 4 inch / 20 x 10cm loaf )
1 cup (240 ml measure) of fine (caster) white sugar
1 cup of plain cake flour or regular all-purpose flour
4 oz (114g) of butter at room temp
1 cup (240ml measure) of overripe mashed bananas (2 or three depending on size)
A pinch of salt
1 teaspoon of baking soda (bicarbonate)
2 large eggs, lightly beaten
1/2 teaspoon of pure vanilla extract
1/2 cup (120ml measure) of semi-sweet chocolate chips
1/2 cup (120ml measure) of walnuts, chopped
Preheat the oven to 350F (180C)
Line the base of an an 8 inch x 4 inch (10 x 20 cm) loaf pan and grease the pan.
Cream the butter and sugar together until light and fluffy then gradually beat in the eggs followed by the vanilla.
Sift the baking soda, salt and flour together and fold into the batter. Once thoroughly combined add the mashed banana, chopped walnuts and chocolate chips.
Make sure everything is thoroughly mixed before scraping the batter into the pan.
Bake for approx 45-50 minutes (at altitude). You’ll need to bake for longer at sea level so test for done-ness by inserting a toothpick into the cake at the 50 minute mark and if it comes out clean the cake is ready.
Cool completely in the pan on a rack. This cake will keep well for a couple of days at room temp in an airtight container but as it’s so good, you’ll probably never find out.