Life is uncertain. Eat dessert first … check this Recipe: Black banana cake
How to Make Black banana cake
Preparation time:
less than 30 mins
Cooking time:
1 to 2 hours
Serves:
Serves at least 8
Dietary:
Vegetarian
Ingredients
- 175g/6oz unsalted butter
- 175g/6oz sugar
- 75g/2½oz hazelnuts
- 2 free-range eggs
- 175g/6oz self-raising flour
- 2 very ripe bananas
- drop vanilla extract
- 175g/6oz good-quality dark or milk chocolate
- a little demerara sugar
Method
-
Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper.
-
Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer.
-
Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
-
Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix.
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Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.
