Banana and Chocolate Cake
Ian Parmenter suggests the perfect recipe for using up those over-ripe bananas.
Ingredients (serves 8 -10)
300g ripe bananas
1 teaspoon lemon juice
180g plain flour
2 large eggs, lightly beaten
4 tablespoons extra virgin olive oil
1 teaspoon baking powder
100g pecan nuts, finely chopped
100g dark chocolate (70%), grated
Preheat oven to 180°C. Grease a bread or cake tin.
In a large bowl, mash bananas with lemon juice. Add sugar and flour, mix well to combine. Add eggs, milk, oil and baking powder. Continue mixing for two minutes.
Add nuts and chocolate. Pour into prepared tin and bake for 45 to 50 minutes. Insert a skewer into centre of the cake. If it comes out clean, the cake is cooked.
Find more delicious and easy to prepare recipes in Ian’s latest book, All Consuming Passions. Answer a simple question and you could win a copy.
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