A DELICIOUSLY DECADENT recipe that’s more cake than bread …
A dense and fudgy cake (definitely not bread!) to help you curl up into a foetal position and ignore both the weather and the news. An American friend sent me this recipe with soured cream. I use buttermilk, but if you have yoghurt, creme fraîche or soured cream to hand, perhaps reduce the flour by 20g or so.
10 minutes preparation. 50 mins – 1 hour cooking
120g salted butter, softened
100g granulated sugar
3 small or 2 largish very ripe bananas
1 teaspoon vanilla essence
100g buttermilk, yoghurt or soured cream
150g plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
175g good quality chocolate chips
75g mixed nuts (pecans, pistachio, almonds, Brazil nuts) roughly chopped
Pre-heat the oven to 180°C.
In a mixer or with electric beaters, cream the butter and sugar until pale and voluminous. Add the egg, bananas, buttermilk and vanilla essence and beat until smooth. The mixture may curdle a little, don’t worry.
Stir in the dry ingredients, nuts and chocolate chips and pour into a 1lb loaf tin.
Bake for 40 minutes then check on the cake. Cover with foil if the top looks too cracked or brown. Test with a knife or skewer at around 45 minutes and let it continue to bake if it is still too soft.
Remove from the oven and leave to cool. It is lovely slightly warm, with more butter, but probably best the next day, when the chocolate chips have had a chance to settle down and harden.
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