Chocolicious banana cake
Photo by Tam West
There are two really good things about this recipe — you use up the bananas from the fruit bowl that you no longer want to eat because they are too ripe and you get to eat chocolate cake with a buttercream icing that is to die for.
|2 cups||All-purpose flour|
|1 cup||Unsweetened cocoa powder|
|1½ tsp||Baking powder|
|½ tsp||Sea salt|
|¼ tsp||Baking soda|
|2 tsp||Lemon juice|
|100 g||Butter, at room temperature|
|1¼ cups||Brown sugar|
|2||Bananas, ripe, mashed|
|½ cup||Chocolate buttons|
For the chocolate buttercream
- Heat oven to 170C. Lightly grease a 23cm cake tin and line the base and sides with baking paper.
- Sift together flour, cocoa, baking powder, salt and baking soda. Stir lemon juice into milk.
- Cream butter and sugar, add eggs one at a time. Add mashed bananas then stir in milk and fold in dry ingredients and chocolate buttons.
- Spoon into the cake tin and bake for 1 ¼ hours or until a thin knife inserted into the centre comes out clean. Allow to cool for before unmoulding. Yes — you do have to wait or it might break apart!
- For the chocolate buttercream, blend icing sugar and cocoa in a food processor until completely combined. Add butter and vanilla, blend then add milk to form a smooth creamy icing.
- Ice with the chocolate buttercream and decorate with candied popcorn, grated chocolate or anything you think might be cool and artistic.
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