Banana Chocolate Cake
A good way to use ripe bananas.
So, I made up this recipe when I was left with 4 overripe bananas and a slightly old slab of butter. Original quantities were by hand (“au feeling”, as we say in French–aka the cooking motto that strikes fear into the H’s heart 🙂 ). I outsourced my quest for suitable recipes onto Facebook: my deepest thanks to everyone who contributed (Karen Smith, Laura Anne Gilman, Steven Forstner, Myra Cakan, Ruth Long, Abhinav Jain, and Merrie Haskell). Extra dose of thanks to Jo Thomas, who gave me the recipe I used as a starting point!
- 140g flour
- 120g sugar
- 50g cornstarch
- 11g baking soda
- 2 eggs
- 100g butter
- 100g chocolate
- 4 ripe bananas, mashed
- 125g yoghurt (1 French yoghurt pot)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Preheat oven to 180°C.
- On a saucepan on low heat, melt the butter and chocolate together. Let it cool.
- Sift together the flour, cornstarch, the 120g of sugar and the baking soda. Add the eggs and mix well. Add the cool chocolate and butter mixture, and mix.
- Mix together the bananas, the yoghurt, the tablespoon sugar, and the vanilla extract. Then mix it with the rest!
- In an oiled mould, put the dough. Then put in the oven and cook at 180°C for 50 minutes-1 hour, or until a knife blade jabbed through the cake comes up clannish.
- The cake will significantly harden as it cools--do leave it to cool before deciding it's not cooked!
The dough should be a little liquid, but not overly so (enough to ponderously flow into the mould from the mixing bowl, but not to run like a waterfall!) ; don't hesitate to adjust flour/sugar if it flows too much.