This last week I have been attempting to eat the entire contents of my freezer. I finish university today and will be leaving my accommodation tomorrow and moving up to Leeds where I will start a year long work placement as part of my course. I was aware that I had a few frozen bananas lurking in the freezer from when I picked up a bag of around 20 small very overripe bananas for a few pence. I thought I had eaten my way through most of them but after a short rummage I had unearthed nine bananas. Nine!
I couldn’t bear to throw them away and so I decided to make my favourite recipe for banana choc chip cake, and throwing caution to the wind, I decided to use all the bananas and to reduce the oil and butter content to compensate for the extra moistness. I also reduced the sugar as I thought the bananas would add a lot of natural sweetness themselves.
The batter turned out well and I eagerly placed the cake in the oven. The aroma as it baked was unbelievable. Really intensely bananary (hardly surprising really). Once baked I waited impatiently for it to cool down before slicing into it. The cake was incredibly soft, light and fluffy with a good scattering of dark chocolate chips. The flavour of the bananas is really intense and makes the cake very moist. The mixed spice really helps to bring out the flavour and adds a subtle spicy overtone. It’s not too sweet as biting into the occasional bitter dark chocolate morsel helps to balance it out. If you like bananas, this is the cake for you.
Bountiful Banana Choc Chip Cake
9 small or 4 – 5 large overripe bananas
50g softened butter
125g soft brown sugar
80g dark chocolate
300g self raising flour
½ tsp baking powder
1 tsp mixed spice
70ml vegetable oil
Preheat the oven to 180C. Butter and line a deep 8inch square tin with baking paper.
Peel the bananas, place into a bowl and mash with a fork until very soft and mushy.
Put the butter and sugar into a separate mixing bowl and cream them together until light and fluffy.
Chop the chocolate into small chunks and beat into the butter and sugar mixture along with the banana mush.
Sift in the flour, mixed spice and baking powder.
Gently work the flour into the mix using a spatula, it will become quick thick.
Finally stir in the oil until well incorporated.
Pour the cake mixture into the tin and bake for 45-50 minutes until well-risen and golden brown.
The middle should spring back when pressed and a skewer should come out clean, when inserted into the thickest part of the cake.
Leave to cool in the tin for 15 minutes before turning out on to a wire rack to cool completely.
Immediately after baking the cake can be a little greasy but it seems to become reincorporated into the cake after a few hours.
I love this cake eaten just as it is. It’s so full of flavour that I don’t think it needs an icing. However, for a really indulgent treat its great gently heated and served with custard or even chocolate or caramel sauce. Replacing the chocolate with pecans or walnuts also works well.
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