This recipe makes a huge cake! But you can reduce the quantities by a third & use 20cm cake pans for something a little less excessive
|Healthy - if you don't count all the butter and cream!|
250g butter (yes, that's a whole packet. But no sugar, so it's fine!)
3 large, very ripe bananas, mashed
175g apple syrup (I like Sweet Freedom. You can use any fruit syrup, but I find apple balances the banana well)
300g plain flour
3 eggs, whisked
50g cocoa powder
2 tsp baking powder
100ml single cream
You'll also need two 23cm springform cake tins, greased & lined, for this.
Preheat the oven to 180C/350F
Soften the butter in a large mixing bowl & combine together with the mashed bananas and apple syrup. Add the cocoa powder & eggs (it will look a little lumpy and weird, but don't fret! It will be good!). Add the baking powder & flour & mix well. It will make a fairly stiff batter, so add the cream a little at a time until it forms a nice soft batter that clings to the spoon, but succumbs to gravity and flops off back into the bowl after a few seconds. If the idea of raw egg doesn't squick you out, have a quick taste and see if it needs a squeeze more of apple syrup (a lot of the sweetness comes from the overripe bananas, so less blackened ones will need a little help) Divide between the two cake tins and bake for 20-25 minutes, or until a skewer, knife or other pointy, prodding instrument jabbed into the cake comes out clean.
Leave a few minutes before turning out of the cake tins and handle with care. Cool on a wire rack, then sandwich together with some whipped cream (a 300ml tub of double cream is plenty for this sized cake) & dust with a little cocoa powder.
Eat with a slightly misplaced sense of virtue
*No offence to those that do, I just find myself staring at the stuff and asking myself "But what is it?!")