Chocolate Banana Cake

 

 

 (Makes one 8"x 4"x 2" Disposable Aluminium Pan and four 2" silicone mould bears)

 

(Or one 9" square pan)

 

210g Plain Flour

1 tsp Double Acting Baking Powder

 

½ tsp Baking Soda

 

½ tsp Salt

 

1 tsp Ground Cinnamon

 

80g Caster Sugar (original recipe uses 150g)

 

55g Unsalted Butter, melted and cool to room temperature

 

1 large Egg White, room temperature

 

1 large Egg, room temperature

 

2 very ripe medium/large bananas, mashed

 

115g Greek-style yoghurt (original recipe uses sour cream)

 

½ tsp Vanilla Extract

 

60g Dark Chocolate, coarsely chopped (I used Valrhona Aruguani 72%, the original recipe uses chocolate chips/cocoa nibs)

 

 

 

 

 

1. Preheat oven to 180 degrees Celsius. If using a square pan, butter and line the bottom with a sheet of parchment paper.

 

2. Sift together in a bowl the flour, baking powder, baking soda, salt and cinnamon. Add the sugar and mix well together.

 

3. In a separate bowl, mix together the melted butter, egg white, egg, banana puree, yoghurt and vanilla extract.

 

4. Make a well in the centre of the flour mixture and fold in the wet ingredients with a spatula until almost mixed. Add the chocolate chips and fold until just combined, stop when any traces of flour disappear.

 

5. Scrape the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean.

 

6. Cool on a baking rack and slice only after the cake has cooled down.

 

Storage: This cake will keep well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.

 

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