Chocolate & Banana Cake

                                                            Ready for transport!



Chocolate & Banana Cake



Shopping List:

100 ml sunflower oil
175 gr caster sugar
175 gr self-raising flour
1/2 teaspoon bicarbonate of soda
4 tablespoons cocoa powder
100 gr chocolate chips (or chunks)
175 gr very ripe bananas
3 eggs, free range, 2 of them seperated
50 ml milk


For the topping:

100 gr milk chocolate
100 ml soured cream
handful dried banana chips, roughly chopped ( or not)



Preheat your oven to 160C. Grease or spray and line your loaf/cake tin with baking paper, but make sure you allow it to come about 2 cm above the top of your tin.

Mix the sugar, flour, bicarbonate of soda, cocoa and chocolate chips in a large bowl.

Mash the bananas in another bowl and stir in the whole egg plus 2 of the yolks, followed by the oil and the milk. Then you beat the egg whites in yet another bowl until stiff and quickly stir the wet banana mixture into the dry ingredients and stir in a quarter of the egg whites to loosen the mixture up, then gently fold in the rest. Gently as you don't want to knock the air out of it.

Pour into your prepared tin and scapre the bowl. Bake for 1 hour and 10-15 minutes until your skewer comes out clean when inserted into your cake. Cool in the tin on your wire rack.

To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of softly simmering water making sure the bowl is not in the water. Chill in your fridge until it's a bit spreadable. Remove the cake from the tin, leave it on your wire rack, with some papertowel underneath it.  Spread and swirl ( pretend you're painting) the icing over the cake and the sprinkle the banana chips over it. Leave to set.

You can freeze this cake but only without the icing layer.



                                                               "Have Fun Baking"!!!!