Got some older bananas that need using up but want a change from the usual? This really really yummy recipe is one I modified from a plain banana cake and it is now so popular it gets requested all the time. Best of all it can be done with ease in a food processor (or using a bamix) so it's also really fast to make for a picnic or sudden guests!
Preheat oven to about 160-170 degrees C and double line a big loaf tin or cake tin.
In the food processor mix the butter, sugar and egg until smooth. Add the bananas (break them into chunks first if needed) and whiz up again until smooth. Add the cocoa and hazelnuts ground (don't add whole nuts without blending first).
Give it a quick mix then sift the bicarb and soda into the flour and add that, then the milk and whiz it up until combined.
If you are adding choc chips (if you use the 70% cocoa choc this is really awesome) then add them after you remove the batter from the processor. Stir that in last by hand.
Pour the batter into the tin. If you want, poke some whole hazelnuts into it, or as pictured above I've poked choc bits in because I got lazy!
Bake for about an hour or so, until a skewer comes out clean.
Serve either cold sliced or hot with icecream!! Served warm is great because the chocolate stays soft for a while!
Used different ingredients.
-used spelt flour
-used 1/4 brown sugar instead of it all being caster
-added some mixed spice
-just before pouring mixture into the pan, i melded some nutella in the microwave (24 secs) and lightly folded it in - 25 Jan 2010
I used my ring gugelhopf cake pan instead of a loaf tin for this. The batter seemed a tad dry so I added a 2nd tablespoon of milk. Walnuts instead of hazelnuts worked well. In general, this cake tastes more of cocoa than bananas and could stand to be a bit sweeter. I'm sure a topping of chocolate frosting would make it better. A moist cake! - 11 Jul 2009