Tuesday, 15 April 2008

Going Bananas for Bananas

I'm thinking about bananas a lot at the moment. I seem to want to use them in any sweet invention that I do. I think it all stemmed from the Skinny Banoffie Pie I did earlier this year, that superb combination of banana, toffee and cream. Bananas just seem to marry quite happily in a concoction of sweet things, with most of mine involving chocolate.

Knocking together a cake is pretty much a weekly task now, and most of them are like the equivalent of one of those 'bottom of the fridge' soups in which you use up a few things that have seen better days. That experimentation I talk about quite often is crucial to the development and confidence of the home cook. Stick with the basics then develop them with a bit of trial and error, the makings of most of even the greatest chefs.

This cake is a little like a banana loaf cake, a great 'cake' to start with for any budding baker as it is literally a cup of this and a cup of that. I've taken mine to a different level with the addition of some chocolate. I've also caramelised some bananas in honey which makes for a sumptuous, sticky and fragrant topping.

Sticky Banana and Chocolate Loaf Cake


6 bananas (3 ripe for the top, 3 not so ripe for the cake)
150g plain flour
1 tsp baking powder
50g oats
100g honey
100g butter or low fat spread
2 eggs
100g chocolate, roughly chopped into small chunks

1 - Pre-heat the oven to 160 degrees C, GM3.
2 - Drizzle a little honey into a non-stick frying pan and heat up. Slice 3 of the bananas into diagonal 1cm chunks and cook until caramelised on both sides.
3 - Line a loaf or square tin with baking paper then line this with the caramelised bananas, pouring on any sticky caramel from the pan.
4 - Mash the 3 bananas in a bowl.
5 - Beat together the butter/margarine with the honey until pale, then beat in the eggs. Fold in the flour, oats, baking powder, bananas and chocolate.
6 - Pour this into the prepared loaf tin and bake on the middle shelf for 45-50 minutes. If it starts to go brown before cooking time is up, cover with a piece of baking paper.
7 - Remove and leave to cool on a wire rack. Perfect as a dessert with cream or yoghurt or just with a good old cup of tea.

8 comments:

Sylvie said...

I love anything bananas and topping the cake like that is a great idea.

Helen said...

I can almost feel the sticky gooeyness of that cake in my mouth! It looks much more exciting than a regular banana cake. Of course, chocolate never hurts...

Pixie said...

mmm 6 Bananas, I'm certain that was very moist. I can never get enough a good banana bread recipe- there will be yet another one soon posted for a banana bread event. Which, means loads more for me to choose from! :)

aforkfulofspaghetti said...

Banana cake CAN. NEVER. BE. WRONG. And with chocolate? All the more right! :)

Antonia said...

I always use the same banana bread recipe (which I love). But this post could well be the one that persuades me to try another - looks so gooey and delicious! (Plus it has chocolate. Need I say more?)

Jan said...

Looks and sounds delicious. Unfortunately, for some obscure reason, I developed an allergy to bananas only last year, so I won't be able to try it. (sniff)

Jan

Angel said...

Looks wonderful, and I bet it smelled so good while baking.
I agree with encouraging experimentation. All my favorite recipes are ones that I've played with and made my own variation on.

Rosie said...

Hi David, oh my what a lovely banana cake. I just know this will be packed with great flavour and all that sticky moistness - yum!!

I am always on the lookout for various banana recipes due to having ripe bananas in my fruit bowl. Great recipe and thanks for sharing :)

Rosie x