Dark chocolate, walnut and banana cake

Doug Sherring

Don't forget the runny cream when serving the banana cake warm.

Ingredients

175 g	Plain flour
2 tsp	Baking powder
½ tsp	Baking soda
1 pinch	Salt
125 g	Unsalted butter
150 g	Sugar
2	Large eggs
1 ½ cups	Mashed banana, about 3 bananas (Main)
2 Tbsp	Spiced rum, or brandy
½ cup	Chopped walnuts
1 tsp	Vanilla extract
150 g	Dark chocolate, roughly chopped (I used Whittaker's Dark Ghana) (Main)
1 pottle	Cream, or yoghurt to serve

Directions

1. Preheat the oven to 170C. Grease and line a spring-form cake tin.
2. Put flour, baking powder, baking soda and salt in a medium bowl and combine well.
3. Melt the butter, then add the sugar and beat well. Add the eggs one at a time, beating well, then add the mashed bananas and the rum or brandy. Stir in the walnuts, chocolate chunks and vanilla. Add half the flour mixture, incorporate it well, then add the rest and mix until combined.
4. Pour mixture into the cake tin, and bake for 1 hour. Allow to cool slightly in the tin, then serve warm with runny cream or yoghurt.

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