Sometimes, even with the best will in the world, the bananas in the fruit bowl don’t get eaten in time and start turning brown. We are not great fans of over an ripe banana, so here’s a great recipe to make an absolutely delicious cake that you’ll love so much you’ll be scouring the shop shelves for bananas of the riper kind.
We like to add dark chocolate for an extra bit of luxury.
3 oz dark chocolate
4 oz self raising flour
4 oz muscovado sugar (you can reduce this and up the bananas, if you prefer)
4 0z unsalted butter
2 large eggs
3 over ripe banans mashed
1 tspn baking powder
2 tspns vanilla essence
Preheat the oven to gas 4. Grease and line a loaf tin.
Cream the butter and sugar, add the eggs and beat in. Pour in the flour and mix. Add the mashed ripe bananas, vanilla, baking powder and finally large chunks of chocolate.
If it’s a bit thick (it should be dropping consistency) add a bit of milk.
Pour into a lined and greased cake tin.
Bake for 50 mins or until a skewer comes out clean.
Allow to cool before turning onto a cooling rack.
Eat warm or cold. It’s SO good.