Dark chocolate, walnut and banana cake
Photo by Doug Sherring
Don't forget the runny cream when serving the banana cake warm.
|175 g||Plain flour|
|2 tsp||Baking powder|
|½ tsp||Baking soda|
|125 g||Unsalted butter|
|1½ cups||Mashed banana, about 3 bananas|
|2 Tbsp||Spiced rum, or brandy|
|½ cup||Chopped walnuts|
|1 tsp||Vanilla extract|
|150 g||Dark chocolate, roughly chopped (I used Whittaker's Dark Ghana)|
|1 pottle||Cream, or yoghurt to serve|
- Preheat the oven to 170C. Grease and line a spring-form cake tin.
- Put flour, baking powder, baking soda and salt in a medium bowl and combine well.
- Melt the butter, then add the sugar and beat well. Add the eggs one at a time, beating well, then add the mashed bananas and the rum or brandy. Stir in the walnuts, chocolate chunks and vanilla. Add half the flour mixture, incorporate it well, then add the rest and mix until combined.
- Pour mixture into the cake tin, and bake for 1 hour. Allow to cool slightly in the tin, then serve warm with runny cream or yoghurt.
More seasonal recipes from Delaney