Iron Chef Shellie
 

Banana Chocolate Cake

“It's chocolatey, it's banana-y, it's fudgy and damn fine! It's a simple banana cake to help you save those over ripe bananas.”

 

Clearing out the perishables before going away is always a fun challenge. Usually I’d just hand them all off to Mum, but this time I had a week to play with and a challenge to finish up different things floating around the pantry and fridge.

 

Chocolate Banana Cake

I’d always wanted to make a banana cake that had the cut halved banana on top. I knew the danger with some recipes was that the cake would dome when baked, but I wanted a big flat one, no dome. I found a recipe online for an upside down banana cake, and adapted it to suit my cleaning out the pantry process. Essentially, this meant using a whole packet of chocolate chips that were a month past expiry. Why keep 100g or throw it out, the more chocolate the better! 

Chocolate Banana Cake

The result was a deeeeeeliciously chocolate and moist banana cake. It can be enjoyed cold or warm, and a dollop of ice-cream if you are feeling indulgent. A great way to use up those bananas and save them from the bin. 

Chocolate Banana Cake

Banana Chocolate Cake
Print
Ingredients
  1. 200g unsalted butter, softened, plus extra to grease
  2. 100g caster sugar
  3. 100g muscovado sugar
  4. 3 free-range eggs
  5. 300g plain flour
  6. 1 tsp baking powder
  7. pinch of salt
  8. 3 ripe bananas
  9. 250g chocolate chips
  10. 120ml full cream milk
Instructions
  1. Preheat the oven to 180°C (fan160°C), grease and line a 23cm springform cake tin. (I used a slice tin instead and lined it with baking paper to easily remove the cake)
  2. Put the butter and sugars in a bowl and beat with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mash two bananas and mix into the mixture with chocolate chips and enough milk to reach a dropping consistency – the mixture should drop heavily from the spoon when lifted (you may not need to use all the milk). Dollop the batter evenly over the bananas and smooth the top with a spatula.
  3. With the remaining banana, peel it and cut it in half lengthways. Arrange cut side up on top of the cake.
  4. Bake for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean. Remove from the oven and leave in the tin for 5-10 minutes to cool slightly, then transfer out to a wire rack to cool completely.
Iron Chef Shellie http://ironchefshellie.com/

Like Like can lead to Love...


Also Recommended


Comments

3 comments on “Banana Chocolate Cake
  1. Dhanya Samuel - January 9, 2017 at 1:14 pm

    Not a big fan of the regular banana cakes but yours look divine; guess those chocolate chips add the oomph I like.

    Reply
  2. Ruby & Cake - January 12, 2017 at 8:19 pm

    I love chocolate banana cakes but this one looks so beautiful with the big banana slices across the top. Its good to let your creativity fly when you need to use up ingredients :)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

Find out more about Shellie

Subscribe to the Email List


Copyright Please

All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.
© 2015 Shellie Froidevaux.