Sunday, 26 August 2012
No-Scales Easy Chocolate And Banana Cake
Leftover bananas. There are always some, at least one little black bastard sitting there getting smelly and ripening all your other fruit. What to do with them? My mother used to make milkshakes with vanilla icecream; the mother-out-law makes smoothies (which I can't stand); I make cake. I do have a 'banana bread' recipe somewhere, but this stodgy wonder is a good'un for pudding. It's also mostly banana, which is kind of the point.
I usually despise Americans for measuring things by volume, but in this case it's just too easy.
You Will Need: Chopping board and knife; dessertspoon; large bowl; wooden spoon; small bowl; fork; 8 inch circular tin
1/2 bar dark chocolate
large handful walnuts
4 dessertspoonfuls walnut/groundnut/vegetable oil
3 rounded dessertspoonfuls brown sugar
3 heaped dessertspoonfuls self-raising flour
1) Preheat the oven and grease the tin. Chop the bananas, chocolate and walnuts into small chunks, and mix in the large bowl.
2) Add the sugar. Beat the egg and add to the bowl; add the oil. Mix well until gloopy.
3) Heap out desserspoonfuls of flour one at a time, mixing as you go. Add a little more if the mix looks too runny; you should be able to pull a clean track through the mix with your spoon and it should look pretty sticky.
4) Pour into the tin and bake for 25-30 minutes until a skewer comes out clean and the top is golden brown. Look out for skewering choccy chunks as they will give a false negative. Cool, turn out and cool some more.
5) Om nom nom!