If, by chance, you have any chocolate left over after the excesses of last Sunday, you might want to consider making this chocolate banana cake. It’s cake, not banana bread, and will freeze for up to 2 months if wrapped well. Not that you’re going to want it to last that long!
We had a lovely family get-together over the Easter holidays and it was great to see most of our extended family in the one place, all 4 generations! Grandad is now 97 and I have to share a wonderful interview that he did with Vincent Flood of Near FM a few months ago. Grandad is full of Irish cycling lore as he once cycled internationally for Ireland and it’s a great time to revisit the interview as the Giro D’Italia will visit our town next month. Click below to play.
So here’s the recipe for the cake I brought with me to our family party:
- 70g chocolate, broken/chopped
- 150ml water
- 90g butter
- 120g caster sugar
- 100g of golden syrup
- 2 medium eggs
- 100g plain flour
- 35g cocoa powder
- 100g ground almonds
- 2 ripe bananas
Preheat your (fan) oven to 160 degrees Celsius, grease and line 2 sandwich baking tins (I used 15cm diameter tins here).
Place the chocolate & water in a small saucepan & heat very gently, stirring regularly, until all melted & combined. Put the butter into a mixing bowl & beat briefly, then add sugar and golden syrup & beat well. Add eggs one at a time, beating until light & fluffy.
Sift your remaining dry ingredients together & stir into the wet batter (eggs, butter, sugar and golden syrup), then add the chocolate mixture and stir until it’s completely incorporated. Remove the skins from the bananas and break them into chunks before stirring very carefully into the batter (you want to retain some of the chunks). Divide the batter equally between the 2 lined baking tins.
Bake at 150 degrees for 45 mins approx. The cakes are more dense & moist than a standard sponge, but will not be actually gooey inside.