Tuesday, May 5, 2015

CHOCOLATE BANANA CAKE

Choc chips in the mix
Oh, bananas (especially Tesco ones) why do you go rotten in jig time?? Anyway, soft, blackening bananas mean only one thing: cake! And as it's our wedding anniversary today, I thought a choc banana cake would be perfect. I found this post with a great recipe at the Friday is Cake Night blog and it is fab-U-lous. We ate big wodges of it today with soya custard, after a lunch in Kariba's, while fondly remembering our lovely wedding in New York: City Hall, sunshine, Gobo Restaurant (now, sadly, no more), carrot cake and roses.

Decorated with a stencil bought in Euro2 - one of four designs
This cake is relatively healthy as it's made with no oil or butter. Again, I have kept the American measurements, in case of disaster in the change-over to metric.

At 10 slices, it makes each slice 210 kcalories. 3g of fat per slice.

With Alpro soya custard - mmm
INGREDIENTS

3 medium ripe bananas
¾ cup brown sugar
½ cup apple sauce
1 tsp vanilla essence
1 egg, lightly beaten
1 cup self-raising flour
½ cup cocoa powder
1 tsp baking soda (bread soda, in Ireland)
¼ tsp salt
¼ cup dark chocolate chips
icing sugar to decorate (optional)

METHOD

  • Preheat the oven to 350F/180C
  • Grease an 8 inch round tin and line the bottom
  • Combine the mashed bananas and sugar into a large mixing bowl and stir until liquidy
  • Add the apple sauce, vanilla essence and egg. Stir to combine.
  • Sift in the flour, cocoa powder, baking soda and salt and mix through
  • Add the chocolate chips, mix and pour into the prepared baking tin
  • Bake for 30 to 35 minutes
  • Cool in the tin before turning out
This day five years ago in NYC