When you have over-ripe bananas in your fruit bowl, there is only one thing to do. Make banana bread. I actually am not keen on the texture of bananas and never eat them raw, but love the flavour – so banana bread is perfect for me to get my banana taste fix. Of course being me, I just had to add chocolate somewhere into this recipe. I didn't fancy just adding chocolate chip/cocoa power..so what did I do? I made a milk chocolate sauce to drizzle on top once it cooled. Pure heaven on a plate!
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| Er yes I am aware my loaf is slightly wonky. Not sure how that happened.. |
For the Cake:
275g very ripe bananas (about 2 small/medium in their skins)
250g Gluten Free Flour (whichever one you like baking with - or Doves Farm!)
65g chopped walnuts
3 large eggs
½ tsp bicarbonate of soda
pinch of sea salt
2 Tbsp Whole Milk (more if mixture feels dry)
For the chocolate sauce:
250g Gluten Free Flour (whichever one you like baking with - or Doves Farm!)
65g chopped walnuts
3 large eggs
½ tsp bicarbonate of soda
pinch of sea salt
2 Tbsp Whole Milk (more if mixture feels dry)
For the chocolate sauce:
150g plain chocolate, broken into small pieces
50ml whipping cream
2 tbsp golden syrup
Knob of butter
Pinch of salt
50ml whipping cream
2 tbsp golden syrup
Knob of butter
Pinch of salt
♥ Mash your bananas with a fork. Beat the butter (softened) and sugar together with an electric whisk. Then incorporate the 2 eggs, one at a time.
♥ Add your mashed bananas and vanilla extract.
♥ Sift (yes I actually did sift!) the flour, bicarb, salt and cinnamon into your mix, folding with a metal spoon as you go. Then fold in your milk, again, gradually.
♥ Tip the batter into your loaf tin and sprinkle the top very generously with brown sugar. Bake for 45 - 50 minutes, or until a skewer comes out clean.
♥ Leave in the tin for 10 minutes before loosening with a knife and then letting it cool on a cooling rack.
Now for the chocolate sauce....
♥ Put the chocolate and cream into a small, heavy-based pan over a low heat. Heat, stirring occasionally, until the chocolate has melted into the cream to make a smooth paste.
♥ Stir in the syrup, followed by the butter and salt, to give a glossy sauce.
♥ Keep warm until ready to serve, and drizzle away!
We've always got some brownish bananas that no one wants and this recipe looks so tempting. Who cares about the slight wonkiness, it's the taste that counts :)
ReplyDeleteDefinitely use them up! Better than going in the bin. I didn't even notice it was wonky till I photographed the top...Think I must be the only person who manages to make a wonky cake from a straight tin!!
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