This is the best banana cake I’ve ever had and my mother has been baking it since I was a child. Scribbled on a slip of paper the original source is long forgotten. Many other banana cakes were tried over the years but none of them ever came close to this one.
For some reason (probably weight watching) I hadn’t baked this cake for many years and when my children saw it, with its glossy chocolate topping they had to have it before it had set. This made it even more delicious and I soon had them begging me for another slice!
The eggs and sugar are whisked until white and foamy before the flour, melted butter and banana are folded in.
Turn the cake out onto a wire rack to cool before turning back, to top with the melted chocolate.
Stir the chocolate over a pan of simmering water until just melted.
Slather the chocolate over the cake with a palette knife.
Wait for the chocolate to set or just put the kettle on and dive straight in. Makes about 10 slices but everyone who has one will want seconds!
- 3 eggs
- 200g / 7oz Golden castor sugar
- 2 tsp Vanilla sugar
- 140g / 5oz Plain flour
- 1 tsp Baking powder
- 115g / 4 oz Butter, melted and cooled
- 1 ripe Banana or 1.5 black bananas, mashed
- For topping:
- 100g / 3.5 oz Dark chocolate
- Pre-heat the oven to 175ºC.
- Grease and flour a loaf tin.
- Whisk eggs, sugar and vanilla sugar until white and creamy.
- Blend flour and baking powder together and fold into mixture alternately with melted butter.
- Then fold in the mashed banana.
- Put in a loaf tin and cook in the centre of the oven for about 50 minutes or until the cake springs back when prodded.
- Leave to cool for a few minutes and then turn out onto a wire rack to fully cool.
- Make the chocolate topping by melting the chocolate in a small glass bowl over a pan of simmering water, stirring until melted.
- Scrape the chocolate out of the bowl and onto the cake with a spatula.
- Use a palette knife to spread over the cake evenly.