There are so many bananas in our fruit bowl that have been going over before The Girls can be persuaded to eat them, so I put a call out on twitter for a banana cake recipe and Camilla from Fab Food 4 All sent me to her delicious Banana Cake recipe.
Obviously I made a couple of changes to what is her mum’s banana cake recipe: the note that Golden Caster sugar made the cake more ‘fudgey’ made me think of how much DH loves fudge. So I dug out some fudge chunks sent very kindly by Dr Oetker a while ago, and added some white chocolate chunks for good measure.
Oh, and I used Light Brown Sugar too, so the end result was quite caramelised and rich and it did not need icing of any kind. It vanished almost entirely whilst still warm so I made it again yesterday for friends who are visiting from New Zealand, this time with much less sugar, and when putting the mix in the loaf tin, I added 1/3, then sprinkled a few fudge and chocolate pieces, repeating in layers until it was all used up. This helped the end distribution of gubbins massively and made for an utterly delicious tea-time treat.
Banana, White Chocolate and Fudge cake, adapted from Camilla’s recipe:
- 3 eggs
- 150g light brown sugar
- 1 tsp vanilla essence
- 150g Plain flour
- 1 tsp Baking powder
- 115g Butter, melted and cooled
- 2 over-ripe bananas, mashed
- 1/4 cup white chocolate chunks
- 1/4 cup fudge chunks
Melt butter and leave to cool.
Line a loaf tin, and heat oven to 160C.
Whisk eggs, sugar and vanilla in a large bowl until pale and fluffy.
Run whisk, then slowly drizzle melted butter onto the blades until fully incorporated in egg mix.
Fold in banana, then sifted baking powder and flour.
Pour 1/3 mix into base of lined tin and scatter with 1/3rd of chocolate and fudge chunks. Repeat with rest of mix.
Bake in oven for 45 minutes, or until cooked and golden.
Allow to cool before slicing.