“Bananas are the best!” exclaims my 8 year-old, devouring his second banana since arriving home from school.
“Fantastic” I think to myself, making a mental note to stock up on bananas on my next fruit and veggie shop. Fast-forward to 2 weeks later and the bananas that I had congratulated myself on remembering to buy are now sitting in our fruit bowl, neglected and very, very brown.
Can you relate to this?
Have you been in this situation? If you have you can probably relate. I hate food waste and whenever I have some leftover ingredients or some very old bananas, my mind automatically jumps to what I can bake with what I have rather than throw it out.
If you’ve had bananas that have passed their best before date then you have probably baked banana bread. So have I. (How banana bread got its name I really don’t know, I think the addition of butter, sugar and eggs firmly puts it in cake territory but I guess that’s a topic for another day. )
I have made banana bread so many times that I wanted to put a spin on it improve on it. What makes anything better? If you answered ‘chocolate’ then you are correct! Chocolate really does make pretty anything better. So, below is my recipe to that puts a twist on the standard banana bread recipe and turns into something that makes it next level. My recipe is super easy but the addition of choc-chips and a cream cheese icing turn this from a standard cake to deluxe. If cream cheese icing isn’t your, or your family’s thing, that’s okay! This cake is still delicious without the icing. But if you love cream cheese, or icing (or both!) Then be sure to go the extra mile and make the icing – I can assure you that you won’t be disappointed.
My Recipe for The Best Banana & Choc-Chip Cake with Cream Cheese Icing.
250 grams plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb soda
250 grams caster sugar
200 grams dark chocolate bits
1/2 teaspoon vanilla essence
350 grams overripe bananas
150 grams butter
60 grams unsalted butter
125 grams cream cheese
¼ teaspoon lemon juice
60 grams icing sugar
- Preheat oven to 150 degrees.
- Grease and line a loaf tin with baking paper and set aside
- Melt butter and set aside to cool
- Add dry ingredients (flour, salt, bicarb, caster sugar and choc bits) in a large bowl and mix them with a fork until they are all combined.
- In a separate bowl gently whisk eggs, vanilla essence and then mash and add bananas.
- Add egg mixture to the dry ingredients and mix with a wooden spoon or spatula until the mixture is combined. )Take care not to overmix as over mixing will cause the cake to have an elastic texture, which you want to avoid!)
- Pour mixture into prepared tin and bake in preheated oven for 1.5 hours or until a skewer comes out clean.
- Remove from oven, allow to cool for 10 minutes before removing from tin.
- Remove cream cheese and butter from fridge and allow to soften slightly.
- Mix all icing ingredients together with a hand or bench mixer until icing is smooth and then spread over cake.
Cake is best kept in an airtight container and will keep at room temperature for a couple of days. If you would like to keep it for longer then it’s best kept in the fridge. That is of course if it lasts that long! It usually gets devoured at my place.