Adapted from Byens Bedste Kager
I’ve made many a banana bread/cake/loaf in my day; for years I kept going back to Nigella Lawson’s fantastic recipe from How to be a Domestic Goddess, and every time I tried another I was a little disappointed. Until I tried this one that is, which has it all, in my opinion: it’s not too sweet, but sweet enough, packed with plenty of chocolate and walnuts, and drizzled with melted chocolate. I hope you’ll like it too 🙂
I’ve found that the only thing that makes a banana bread a ‘bread’ is the fact that it’s baked in a loaf pan. This one is baked in a springform pan, and thus qualifies as a ‘cake’. The ingredients listed below are for just one cake, but they can very easily be doubled or tripled depending on how many bananas you have and how many cakes you need (I made two cakes because I had six very ripe bananas, and two birthdays to host/attend this weekend, and even though it looks like a humble cake, it’s very moorish and keeps really well if you need to make it a day or two in advance – just drizzle it with chocolate on the day of 🙂 ).
You will need:
- 100 g butter, softened
- 200 g brown sugar
- 2 eggs
- 3 very ripe bananas
- 150 g flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 50 ml buttermilk
- 100 g dark chocolate, chopped (I used 70%), plus another 100 g for drizzling over the cake
- 100 g walnuts, chopped (optional, but highly recommended)
Preheat your oven to 180° C / 350° F / gas mark 4. Butter a springform tin.
Mix together the butter and brown sugar, then whisk in the eggs one at a time.
Mush up the bananas with a fork and add them to the butter, sugar and egg-mixture, followed by the vanilla extract.
Sift together the flour, salt and baking soda, and mix this into the wet ingredients.
Add the buttermilk, and then the chopped-up chocolate and walnuts (and if, like me, you have a sister who doesn’t like walnuts, add the chocolate first and pour a little of the batter into one or two mini loaf tins, before adding the walnuts to the rest of the batter, so that your sister can also have some cake!).
Pour into the baking tin and bake for about 45 minutes, until the cake no longer wobbles and a tooth pick comes out clean.
Let the cake cool on a cooling rack, then place it on a cake dish and drizzle with the melted chocolate (I just break it into chunks and microwave it for 30-40 seconds; you can also go the slightly more time consuming way and melt it over a bain marie/double boiler).
The cake keeps well for at least three days under a cake dome 🙂