My Favourite Cakes
Can you imagine we are already in December? The days seem to be flying so fast, If only I would catch them or tell them to wait, for me. I am trying to clear all the 2014 blog posts so I can start the New Year on a clean slate. I made this cake several weeks ago, but never had time to post the recipe. I have the pleasure of posting it now and I hope it will appeal to you.
The recipe is very simple. Use those overripe bananas you have in your fruit basket, some dark brown sugar and cocoa powder. I love using the Dutch process cocoa because it always gives a much darker and more pleasant colour. You can use the regular cocoa too.
I wish you a happy week. The weather is cold and snowy today but still very pleasant.
- Ingredients
- 225g (8oz, 1¾ cup) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 14g (2 tablespoons cocoa) I used Dutch process cocoa
- 125g (1 stick + 2 tablespoons) butter
- 180g (¾ cup brown) sugar, firmly packed
- 2 eggs
- 1 cup mashed overripe bananas
- 180ml (¾ cup) plain yoghurt or buttermilk
- 1 teaspoon icing sugar to garnish
Please always remember to assemble all ingredients before you start
Sift or whisk the flour, baking powder, baking soda and cocoa. Set aside. Preheat the oven to 350°F (180°C) Grease and lightly flour a 23cm bundt, baba or ring tin (pan).
Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beat until combined.
Stir in banana,
until combined
then, fold in sifted flour and yoghurt in two batches.
Spoon the mixture into prepared pan and bake 1-1¼ hours or until firm. Stand 10 minutes then transfer onto a wire rack to cool.
Transfer onto a plate
Sprinkle lightly with icing sugar
serve, warm, with whipped cream or ice cream or just on it’s own. Whatever suits your palate!
This was a cake worth remembering!
Chocolate Banana Cake
Preparation time: 30 minutes; Baking time: 6o-75 minutes; Makes: 10-15 slices
Ingredients
- 225g (8oz, 1¾ cup) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 14g (2 tablespoons cocoa) I used Dutch process cocoa
- 125g (1 stick + 2 tablespoons) butter
- 180g (¾ cup brown) sugar, firmly packed
- 2 eggs
- 1 cup mashed overripe bananas
- 180ml (¾ cup) plain yoghurt or buttermilk
- 1 teaspoon icing sugar to garnish
Instructions
- Sift or whisk the flour, baking powder, baking soda and cocoa. Set aside.
- Preheat the oven to 350°F (180°C) Grease and lightly flour a 23cm bundt, baba or ring tin (pan). Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beat until combined.
- Stir in banana, then, fold in sifted flour and yoghurt in two batches. Spoon the mixture into prepared pan and bake 1-1¼ hours or until firm. Stand 10 minutes then transfer onto a wire rack to cool. Sprinkle lightly with icing sugar and serve, warm with whipped cream or ice cream.
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