This is a grown up kind of cake to enjoy with a cup of tea or maybe a fancy schmancy caramel latte with cinnamon foam type of thing. Up to you what you have with the cake, but the cake itself is non-negotiable. I’ve also managed to convince myself it’s healthy as it contains bananas and pecans. It’s not, but I won’t tell the sugar police if you don’t?
Makes 8 slices
What you need:
- 175g soft, unsalted butter
- 175g soft light brown sugar
- 2 very ripe bananas, mashed
- 2 eggs, lightly beaten
- 175g self raising white flour
- 50g pecans, roughly chopped
- 100g dark chocolate, roughly chopped
What you do:
- Beat together the butter and sugar until smooth and creamy. A handheld whisk is good for this, but a wooden spoon works with a bit of added elbow grease.
- Once the sugar and butter are creamed together, beat in the mashed bananas and the lightly beaten eggs until the mixture is fairly smooth.
- Now, fold in most of the flour, leaving behind a tablespoon or so in a bowl. To this small amount of flour, add the chopped pecans and dark chocolate chunks and mix well so that they have a thin coating of flour, then stir these into the cake batter. The flour on the nuts and chocolate means they won’t sink and you will end up with an even distribution of goodies through your cake.
- Spoon the mixture into a lined loaf tin and cook for about an hour in an oven at 170°c, or until a skewer comes out clean. Leave to cool before cutting into fat slices.
Washing Up Score: 4/5 – an easy cake to make without loads of washing up after.