I haven’t done a making stuff post for a while, but two are probably going to come along at once.
The first week of February was Children’s Mental Health week in the UK and so school gave us two Zoom free days. Mostly, that meant the boys watched a lot of TV and played on their screens with a little bit of mindful colouring. At the same point though, we were suffering from a serious banana backlog. Some how we had a whole mountain of them that were rather brown and himself and large boy were refusing to eat them.
There’s only one reasonable solution to that sort of problem: cake.
I don’t hold with babbling on about ingredients, techniques or why a recipe is a good idea before diving straight in, so here it is: BBC Good Food Chocolate Banana Cake.
- 100ml sunflower oil, plus extra to grease
- 175g caster sugar
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 4 tbsp cocoa powder
- 100g chocolate chips or chunks
- 175g very ripe bananas
- 3 medium eggs, 2 separated
- 50ml milk
For the topping
- 100g milk chocolate
- 100ml soured cream
- handful dried banana chips, roughly chopped
- STEP 1
Heat oven to 160C/140C fan/gas 3 (or with my bonkers oven gas 4). Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin, seriously you’re going to need that frilly bit). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl. If a small child does this, clean up the fine powder covering all the surfaces.
- STEP 2
Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Ignore the fact that it looks “like a big pile of sick” (according to small boy). Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- STEP 3
Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips or white chocolate chips.
Well frankly, it was delicious. Small boy is well known for his aversion to anything with any sort of icing (butter, royal, cream cheese are all rejected), but he loved this. I was a bit concerned about how well it would keep with sour cream out of the fridge, but I needn’t have worried it was all gone in 48 hours.