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Black banana cake recipe



Black banana cake recipe from Banananana

kids can help can make in advance vegetarian
Category Cakes and biscuits recipes
Serves8
Prep time30 mins
Cook time1-2 hours

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Ingredients

175g (6oz) softened unsalted butter
175g (6oz) sugar (half light muscovado, half golden caster)
75g (2½oz) hazelnuts
2 free-range eggs
175g (6oz) self-raising flour
2 very ripe bananas (about 250g (9oz) total weight)
Drop vanilla extract
175g (6oz) good-quality dark or milk chocolate chips
A little demerara sugar

Handy Hint

Roasting hazelnuts enhances the flavour of the nuts and loosens their skins. The skins can then be rubbed off more easily. Preheat the oven to 200C/400F/Gas 6. When the oven is hot, set a timer to 5 minutes. Place the hazelnuts into a high-sided baking tray and roast until browned, checking regularly that they aren't burning. Remove the toasted nuts from the oven and tip into a wire sieve. Shake the sieve to loosen the skins from the nuts, picking out any nuts that are completely free of their skins.

Method

1. Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20x12cm (8x5in loaf tin with baking parchment.
2. Beat the butter and sugars until light and coffee-coloured. This is best achieved in a food mixer.
3. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely (see handy hint)

gransnetter Reviews

From: Banananana on Fri 01-Jun-12 06:24:44 Overall rating: 0.0
One of Nigel Slaters recipes, this is absolutely scrummy, i've made it so many times and licking the spoon/bowl is not to be missed - kids will love it.