It’s usually called Banana bread never cake, but I don’t toast it or make sandwiches with it, my boys call it cakey, so I will put it in the cake category, but will call it banana bread! Makes sense?
A few weeks a go I took one along to some friends for our BBQ nachtisch (German for dessert), and it was consumed in a very short time, with everyone after the recipe!
This is so simple to make and so easy to impress with. If you have some left over chocolate and a couple or 3 ripe bananas then you are onto a winner!
I found this recipe online and haven’t bothered to convert from cups yet.
I use a sugar mix when I have the soft brown available, as I can’t get it so easily here in Germany. But really you can use whichever sugar you like. Using the really dark soft brown sugar gives the cake a nice rich flavour.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup soft brown sugar
- 1/2 cup demerara sugar
- 1 large egg
- 1 tsp vanilla extract or you can use a little phial of vanilla butter
- 1 tsp baking soda/powder
- Pinch of salt
- 1 1/2 cups flour
- 1 cup chopped walnuts unless you have a nut allergy
- Bash up about a cup of chocolate into nice nibble size chunks
Preparation method:
You can do this in a bowl or a mixer. Preheat oven to 170°c, put the mashed banana, melted butter, sugar, egg and vanilla in the mixer and mix. Add the pinch of salt and the baking soda to the flour and sift into the mix. Keep mixing then sprinkle in the choclate and walnuts.
When nicely mixed pour into a buttered bread tin. Or line the tin with baking paper and then add the mix. Place in the oven for about 40 minutes. In the meantime don’t forget to lick the remaining mix from the mixer…tastes good uh!
Check on the cake at 40 minutes. Stick a knife or skewer onto the cake to see if it is cooked inside. If dough sticks to the skewer it needs a bit longer. If you are worried about burning the cake, cover with alu foil.
You will enjoy this!