Friday, November 10, 2006


This is a really easy recipe, adapted from the Allrecipes website. I really love it.
I added some chopped up dutch semi-sweet chocolate, and it was absolutely delicious. I love it warm when the chocolate is oozing out (see picture), and the top is still dry, but it has a stronger bananaflavour the next day. This cake freezes beautifully, and i like to slice it, wrap it and take pieces with me in my brownbag lunches or long flights.

(adapted from: a number 1 banana cake, allrecipes)
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk (i use vinegar/milk)
1/2 cup chopped up chocolate bars
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans or a 13 by 19 inch rectangle baking pan. I like to put some parchmentpaper on the buttered pan, and let it hang over the edges, so i can lift the finished cake out of the pan using the parchment paper. In a small bowl, whisk together flour, soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped chocolate. Pour batter into the prepared pans/pan.
Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

To make buttermilk: Add 1 tablespoon of vinegar and enough milk to equal one cup. Stir. Leave to stand for a bit till thickened. Use as buttermilk replacement.


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