OK, so it seems at the moment I’m going through a baking phase and I’m just going to run with it. I certainly don’t see my fiance and family complaining. The loaf tin is certainly getting plenty of use.
So I had a bunch of bananas just sitting around getting browner, spottier and more ripe by the day, and with bananas there is a point of no return when they’ve gone way past the palatable stage and start giving out that acetone, pear drop smell – but that’s good because you need really ripe bananas for this recipe. But if you’re like my Dad, he likes bananas best when they are running out of their own skin! I know, it turns me, but each to their own. In my view the only thing to do with bananas that are past the point of no return is to mash them up and make a moist banana cake.
In this particular recipe I’ve laced the mix with dark chocolate chips for a touch of decadence and chopped up walnuts for crunch. This is a really moist cake and I think the one ingredient that gives the cake that extra rich note is the addition of tangy sour butter milk. Butter milk is a kind of wonder ingredient when it comes to baking, anything I’ve ever baked with butter milk has turned out well. Scones and soda bread just wouldn’t be right without it.
This is another really easy recipe to knock out, it will take 30 minutes max and it will keep for a week in an air tight container. I got the basic recipe from the Rose Bakery book ‘Breakfast, lunch, tea,’ but I’ve tweaked it slightly by playing around with the quantities, adding a bit more banana and the addition of the chocolate chips.
The smell of this cake is so good when it comes out of the oven, sweet bananas and melted chocolate. Have a slice when it’s still warm as the chocolate chips are still oozing and melting all through the cake.
150g of unsalted butter
180g of caster sugar
3 or 4 bananas, about 400g, mashed
110 ml of butter milk
1 tsp of bicarbonate of soda
1/2 tsp of salt
350g p plain flour, sifted
100g chopped walnuts
200g dark chocolate chips
Preheat the oven to 180 degrees C, butter a 25cm loaf tin and line it with greaseproof paper.
Beat the butter and sugar until they are light and creamy. Add the eggs, one at a time, making sure to beat well after each addition. Now mix in the bananas and the buttermilk.
Mix together the bicarbonate of soda and salt, and fold into the wet mix with the sifted flour, walnuts and chocolate chips.
Pour the mix into the prepared loaf tin and bake in the oven for about 45 minutes, it’s done when a knife can be inserted into the cake and it comes out clean.
Allow the cake to cool in the tin before taking it out.