Who is online?In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest
Most users ever online was 62 on 10th April 2015, 8:24 am
Latest topics» Any garden jobs for February ?
by Chilli-head Today at 1:14 pm
» Welcome guest
by Dandelion 10th February 2020, 9:55 pm
» 2020 Birdwatch
by Ploshkin 8th February 2020, 3:04 pm
» Not cold enough!
by Dandelion 2nd February 2020, 3:21 pm
» January: the gardening year reborn
by freebird 25th January 2020, 10:16 pm
» What are you harvesting today?
by Ploshkin 6th January 2020, 2:41 pm
» December in the garden ?
by Dandelion 31st December 2019, 4:57 pm
» The Christmas workshop
by freebird 15th December 2019, 10:05 pm
» The November garden - time to tidy, but not too much !
by Dandelion 28th November 2019, 8:31 pm
» My new garden.
by Ploshkin 19th November 2019, 6:40 pm
» What arts and craft things have you been making lately?
by FloBear 19th November 2019, 5:55 pm
» The October garden, a pause for reflection
by Dandelion 22nd October 2019, 8:39 pm
» Allotments could be key to sustainable farming
by Chilli-head 20th October 2019, 2:52 pm
by FloBear 3rd October 2019, 10:28 pm
» Shades of autumn in the September garden
by FloBear 3rd October 2019, 10:26 pm
» Practical Action
by Chilli-head 6th September 2019, 1:23 pm
» Overheated in the August garden
by Dandelion 3rd September 2019, 9:34 pm
by FloBear 29th August 2019, 8:53 am
» High summer in the July garden
by FloBear 23rd July 2019, 12:13 pm
» Insect hotel
by FloBear 12th July 2019, 1:00 pm
StatisticsWe have 245 registered users
The newest registered user is skweller
Our users have posted a total of 46211 messages in 2357 subjects
HML on FaceBook
Page 1 of 1 • Share
Black bananas – sugary to the point of sickly – will perfume a cake to perfection, providing the depth of flavour you always hope a banana cake will have but so rarely does.
plain flour 250g
baking powder 2 tsp
butter 125g, softened
muscovado sugar 235g
ripe bananas 400g (peeled weight)
vanilla extract 1 tsp
dark chocolate 100g
You will need a non-stick loaf tin approximately 24cm x 12cm x 7cm deep, lined with baking paper. Set the oven at 180C/gas 4.
Sift the flour and baking powder together. Using an electric mixer, cream the butter and sugar together till light and fluffy. Put the bananas in a bowl and mash them with a fork. The mixture should be lumpy rather than crushed to a puree. Stir in the vanilla extract. Beat the eggs lightly with a fork then beat them into the butter and sugar mixture. Add a spoonful of flour at any sign of curdling.
Chop the chocolate into small pieces and fold it and the bananas into the butter and sugar mixture. Gently fold in the flour and baking powder. Scrape the mixture into the lined baking tin then bake for about 50 minutes. Check the cake is ready by inserting a metal skewer into the centre. If the skewer comes out moist but clean then the cake is done. If there is any sign of wet cake mixture, return the cake to the oven for a few more minutes and cover the surface with foil.
Leave the cake in its tin to settle for 15 minutes or so, then loosen the sides with a palette knife and carefully lift out of the tin. Leave to cool a little longer then carefully peel off the paper. Serve cool, in thick slices.
I think I know what your favourite fruit is Adrian!! You keep giving us lovely banana recipes...
The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.
-Martin Luther King, Jr.
- Posts : 4972
Join date : 2010-01-17
Age : 63
Location : Ledbury, Herefordshire
Mmmm I make bannananana cake but add rasins (soaked in rum if I have it or black tea if no rum around!)
Sounds good with chocolate instead
Sounds good with chocolate instead
- Homemade Moderator
- Posts : 1328
Join date : 2009-11-10
Location : Oop North
I have one in the oven right now - it smells heavenly
Permissions in this forum:You cannot reply to topics in this forum