What do you do with those over ripened bananas that you never got around to eating???
Make a banana cake!!
As bananas ripen they produce an enzyme that breaks down the starch in the fruit and converts it into sugar. Which is why it is best to use over ripe bananas in desserts and cakes.
Bananas is a staple in our house, but unfortunately or fortunately, we never get around to eating them before they become too soft to eat. As a result, banana cake and muffins are a regular feature in our house.
This recipe produces a moist banana cake, and the dark chocolate chunks turn a regular banana cake into something more indulgent, especially when served warm.
115g of butter, cut into cubes
1 teaspoon of vanilla extract
1 1/2 cups of self raising flour
3/4 cup of sugar
4 bananas, mashed
1/2 cup walnuts
100g of dark chocolate, chopped
1/3 cup of sour cream
2 teaspoons of nutmeg
1. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
2. In an electric mixer cream the butter and sugar until light and fluffy.
3. Add the vanilla extract and eggs one at a time. Mixing well between each addition.
4. Add the mashed bananas and sour cream to the mixture and combine well.
5. Sift in the flour then fold into to the mixture along with the nutmeg before adding the chocolate chunks and walnuts.
6. Pour the water into a well greased cake tin and bake for 40 to 50 minutes.
Chocolate buttercream frosting
125g of butter, cut into cubes
1 cup of icing sugar
1/4 cup of cocoa
1 tablespoon of milk
1. Add the icing sugar and butter into the bowl of an electric mixer and beat until light and fluffy.
2. Add the cocoa and milk and mix until well combined. Pipe or spread onto the cake.
You might also like to decorate the cake further with candied walnuts.