Banana Walnut Chocolate Cake

I am going through a personal journey of overcoming my aversion for bananas. Though still far from snacking it like a Mars bar,  I am making big progress including morsels of banana cake in my repertoire of tea break dessert.

This cake is light without the sticky moist that comes with bananas. The recipe has a generous margin for failure and any cook with an electric whisk will find this a no-brainer.

The ratio of butter to flour  ( 1 : 1.4 ) works like a charm for a light cake despite it looking like a lot of fat on paper. For a soft, airy crumb, I opted for low gluten cake flour and sieved it in before folding it into the batter.

Enough of the technical stuff ! Let’s getting cracking  !

Makes two 8 x 4 x 3 inch cakes.

A)

1.5 tsp baking powder

250g cake flour

B)

170g unsalted butter, softened

100g brown soft sugar

3 small eggs

½ t vanilla extract

30g whipped cream, whipped

2 big bananas,  mashed, about 270g

½ cup chocolate sauce

40g walnut, toasted and crushed to coarse bits

Method :

Prepare 2 medium sized aluminum trays. Preheat oven to 170C.

Combine flour and baking powder in a medium bowl. Set aside.

Whisk the butter until it is pale and light. Add sugar and whisk until fluffy.

Include and whisk the individual ingredient in this order :  eggs, vanilla extract, whipped cream, bananas and chocolate sauce.   Each item should be well combined before proceeding to add in the next.

In 4 portions, sift in flour and fold it in.

Transfer the batter to 2 medium AL trays, about ¾ full.

Bake in the preheated oven at 170C for 60 minutes. Cake is ready when it turns brown and skewer comes out clean.