Black Banana Cake

Why is it a simple thing like a banana causes so many rows in the home? I like it straight out the fridge a touch off green, my husband does not refrigerate bananas he says it spoils them, my eldest likes them yellow but not one tiny bit of black, the middle one prefers them from the fridge and the baby can pretty much take them or leave them. The one thing we do all agree on is that no one likes them black, nope not even the birds we keep so what do you do with those over ripe bananas? Someone I spoke to peels and cuts them and puts them in the freezer before they get to that stage. This is very well organised but I know bananas have a habit of looking great in the morning and by the afternoon look like someone has trodden on them, so it must be a fine art to know exactly when to freeze them.

So for the disorganised among us I have a lovely recipe I use quite regularly, it goes down very well with the family, is so easy and cheap to make and the added advantage for our family is that is completely dairy free so our daughters can enjoy it too!

Preparation Time – 20 minutes
Cooking Time – 1-2 hours
Serves at least 10


175g/6oz Vitalite
175g/6oz brown sugar (half light muscovado, half demerara)
75g/2½oz walnuts (crushed) (optional)
3 free-range eggs
175g/6oz self-raising flour
3 very ripe bananas (about 250g/9oz total weight)
175g/6oz good-quality dark chocolate (crushed into small pieces)
Extra demerara sugar for dusting

Preparation method

Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20cm x 12cm/8in x 5in loaf tin with baking parchment. NOTE IF USING FAN ASSISTED OVEN DROP TEMPERATURE TO AROUND 150C
Beat the butter and sugars until light and coffee-coloured. This can be done successfully by hand but I found my hand mixer got the job done quicker and much fluffier and led to a lighter cake
Slowly add the eggs to the butter and sugar mixture, then mix in the crushed walnuts (if using) and self-raising flour.
Peel the bananas and chop them into small pieces. Gently fold bananas and the crushed chocolate into the cake mixture. Do not over mix once the flour has been added otherwise your cake will sink in the middle when cooking.
Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 30 minutes, covering the cake with foil if the top starts to darken too quickly.

If cooking in fan assisted take great care when cooking because it will cook a lot quicker and you will find the outside will start to burn but the inside will not have cooked through. It is better to keep temperature lower and increase cooking time then end up with a burnt crispy cake. I have tested the cake in both my fan assisted and regular oven and get a better result in my regular oven.

Not the best photo but it tasted delicious!
Not the best photo but it tasted delicious!

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