- 5 bananas, very ripe
- 220 g self-rising flour
- 300 g milk chocolate couverture, coarsely chopped
- ½ teaspoon salt
- 1 teaspoon vanilla extract or 2 packets vanilla powder
- 80 g walnuts, coarsely chopped
- 1 teaspoon baking soda
- 2 eggs
- 150 g brown sugar
- 125 g butter
- some granulated sugar, for sprinkling over cake
- icecream and maple syrup for serving
1 hour 20 min
- Preheat oven to 180* C (356* F) Fan.
- Add the banana pieces, butter and sugar to a pan. Sauté for 5-10 minutes so that most of the moisture evaporates. The mixture is ready when the bananas are so soft they fall apart simply by stirring.
- Remove from heat and transfer to a bowl. Refrigerate for 1-2 hours. When chilled, add the eggs and the vanilla extract and mix well to combine. The mixture has to be cool so that the chocolate won’t melt.
- Add all of the dry ingredients to another bowl. The flour, the baking soda and salt. Mix together. Add the banana mixture. Mix with a fork until it is well combined and comes together, but do not over mix.
- Add the walnuts and the chocolate and mix with a spatula just to distribute.
- Pour the batter into a 10x30 cm cake pan that is greased and dusted with flour. Sprinkle some granulated sugar over the top, to create a caramelized, crunchy surface.
- Bake for 45 minutes to 1 hour. Insert a knife to make sure it is done. If it comes out clean, it is. Remove from oven.
- Allow to cool on a wire rack and turn out after 15 minutes. Let it cool completely. Dust with some caster sugar, and or cocoa powder (optional). Serve with ice cream.
Cake batter should not be over mixed. I stress this because you don’t want the gluten which is in the flour to “develop” and cause the batter to become more firm, like it does with bread… Also, the riper the bananas are.. the tastier the cake will become!!!!
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