Recuperative Cake

1 Sep

A slice of moist still-warm banana cake is like a mid-afternoon snooze on a sofa, homely, indulgent and comforting. Particularly if you are feeling the effects of a riotous night-before (the Pick Me Up household, like everyone, sometimes get a little carried away). The best banana cake is made with overripe bananas, so we like to wait until the skins are brown or black all over. Banana-watch, is now a slick affair with daily updates on the readiness of the blackening fruit in the bowl. The bitterness of the chunks of really dark chocolate in this loaf tempers the sweetness of the fruit. Bananas coming in all sizes and stages of squidgeyness, the cooking time of the loaf varies depending on how sloppy the mixture turns out. Repeated skewering, a low oven and patience are required but the results are worth it.

Cream together 6oz of butter with 6oz of caster sugar, mix in three eggs then sift in 6oz of self-raising flour. Add a drop of vanilla essence then stir in one large or two small mashed bananas. Pour into a lined 8 inch loaf tin and press in chunks of dark chocolate. Bake in a pre-heated oven at gas mark 4 /180 degrees for 45 minutes. Insert a skewer into the centre of the loaf, if it comes out sticky bake for another 10 minutes and repeat. The loaf should be dark golden brown on the outside.

Cut a slab, flop on a comfy sofa and enjoy.



3 Responses to “Recuperative Cake”

  1. bakedbyiris September 1, 2012 at 10:53 pm #

    love banana cake!

    • Ellie September 2, 2012 at 3:30 pm #

      Us too – this one barely lasted a day! Looking at your lovely blog has made me want to bake lots of cookies now.

      • bakedbyiris September 3, 2012 at 11:07 pm #

        Aww, thanks! 🙂

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