Another one of my "what will I do with those rotting bananas?" bakes. This time I had 4 bananas so I decided to bring out the big bundt pan.
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I was originally just going to bake Dollybake's chocolate chip banana bundt which I almost baked successfully last year but I was struck with the idea of a chocolate and banana marble cake so I adapted the recipe to suit.
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The resulting cake is dense. I'm not entirely sure if that's a bad thing as banana cakes generally have a heavier crumb anyway. This bundt is packed with banana and chocolate flavour and the chocolate chips and thick sugar crust provide a good texture contrast. Perhaps 4 large bananas is a bit overkill and 3 would have done fine, or I shouldn't have added so much milk when I incorporated the cocoa powder.
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It's not a huge deal though as my Mum and I managed to eat about half of the cake by ourselves within 24 hours. Greedy? No..... *cough*
This will be my last post for a couple of weeks as I'm going away this weekend for my birthday. Woohoo! See you on the other side :)
This will be my last post for a couple of weeks as I'm going away this weekend for my birthday. Woohoo! See you on the other side :)
Chocolate chip banana and chocolate marble bundt
Recipe adapted from Dollybakes
bundt:
500g self raising flour
300g golden caster sugar
1 tsp vanilla extract
large pinch of salt
200g unsalted butter, melted (and cooled!)
3 large eggs, lightly beaten
4 large brown bananas, mashed
3 tbsp milk mixed with 3 tbsp cocoa powder
100g milk chocolate chips
100g white chocolate chips
fudgy chocolate icing/drizzle:
(my Granny's recipe)
(my Granny's recipe)
1.5oz (about 40g) butter or margarine
1 tbsp cocoa powder
2 tbsp milk
4oz (about 100g) icing sugar
4oz (about 100g) icing sugar
Preheat the oven to 180C/160C Fan/Gas 4. Grease your 2.4L/10"/10 cup bundt tin with cake release spray and a light coating of flour. Tap out any excess flour over the sink.
Sift the flour and sugar into a large bowl. Mix in the melted butter and eggs, followed by the mashed bananas. Divide the mixture in half and add the cocoa powder/milk paste to one half and mix thoroughly. Add milk chocolate chips to the plain batter and white chocolate chips to the chocolate batter and gently fold in.
Spoon heaps of alternating batter into the bundt tin and swirl a knife through it all to create a marbled effect. Bake in the centre of the oven for 1hr 15 minutes until well risen, firm to touch and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
For the fudgy chocolate drizzle, heat up the cocoa powder, milk and butter in a saucepan on the hob. Take it off the heat when the mixture almost comes to a boil and add the icing sugar. Mix until smooth, glossy and slightly thickened and drizzle over the cooled cake.