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CHOCOLATE BANANA CAKE

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Serves: 8

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  • Vegetarian
What does this mean?

This keeps so well for days and in summer it is fabulous served straight from the fridge.

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Ingredients

  • 4 oz unsalted butter
  • 2 eggs
  • ¾ cup brown sugar
  • 1 cup bananas (over-ripe, mashed)
  • 1 ½ cups self-raising flour
  • 2 tablespoons cocoa
  • ½ teaspoon baking soda
  • ¾ cup sour cream
  • 1 teaspoon confectioners' sugar

Method

  1. Preheat the oven to 180°c.
  2. Grease 20cm ring tin.
  3. Cream butter and sugar in a small bowl with electric mixer until light and fluffy, add eggs one at a time and beat until combined.
  4. Transfer mix to a large bowl, stir in banana, then sift in the flour, cocoa and bicarb with sour cream in 2 batches and mix well.
  5. Spread into the pan and bake for 45 minutes or until firm. Stand for 10 minutes before turning onto a wire rack to cool. Keeps in the fridge for 2 days or frozen for 2 months.

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