This banana cake is perfect for when your bananas have become candidates for the bin or compost. That is, when they have all become too mature with large brown spots so that the children won’t eat them, and you are fed up with making smoothies and need a change. As one of the fathers in our daughter’s class said at a parents’ meeting when I brought this cake: “Yes, the same with us”.
The cake makes a great sponge – bordering on soggy, but that is the point, and it certainly does not matter to the taste.
250g plain flour
3 tsp baking powder
1 small tsp salt
1 tbls cinnamon
2 tsp vanilla sugar
75g good dark chocolade
5 mature bananas
Pre-heat the oven to 180°. While the oven is warming up, place a pan with the butter onto the hob and melt.
Roughly chop the dark chocolate.
Mash the bananas in a bowl using a hand blender or, if you have strong wrists, with a fork. They should become like banana soup.
Combine the eggs and sugar and add to bananas. Mix in the remaining dry ingredients and butter, and add the mixture to a loaf tin.
Bake for around 1 hour, until a knife or cake tester comes out clean when you stick it into the centre of the cake.