I’ve had no urge to bake these past few months.The Summer heat, coupled with trying to be a bit more healthy is really not a conducive environment for baking experiments. And so I lay down the baking tools for a while…If only just to find my feet in this new world I’m navigating in. But the kids (and husband) have had enough of this baking sabbatical I’ve been on!
With the dip in temperatures as we embrace the cooler seasons, and the more relaxed ambiance of the school holiday; I decided to give in to (their) temptation and give them the treat they’ve been longing for, for so long….Plus there was also a big bowl of ripe bananas that needed to be used up, so I guess all the elements were lined up in their favour for a treat day!
For me, this cake embodies all the elements for a cold Autumn/Winter’s day indulgence. It’s one of those kinds of cakes that fills your house with much needed warmth on a cold day, entices you as its aroma fills the air and wafts through the stairways and corridors, the type of cake you want to slice into as soon as it comes out of the oven! It’s one of those companions you want by your side while nestled under the covers with a hot cuppa, lost in the pages of a novel! It’s pure comfort – luxurious and indulgent…and oh so delicious!
I’ve opted out of smothering this cake in cream cheese icing as the original recipe recommends. I feel like one loses out on the flavours of the banana and chocolate by lathering on the icing (plus, it’s really unnecessary calories). I also used dark choc chips on this occasion and feel like it was a nice contrast against the sweetness provided by the ripe bananas. But those options are entirely up to you to decide upon. For me, a sprinkling of icing sugar and cinnamon, and some drizzling of chocolate seemed more than enough. And when the fear of over indulging became too much to bear, I promptly shared some with the family…like any good sister will do 😉
- 230 gr Self-Raising Flour
- 2 tsp Bicarbonate of soda
- 1 1/2 cups mashed banana ( the more ripe, the better)
- 1/4 cup pecan nuts, chopped
- 3/4 cup choc chips (dark or milk, depending on preference)
- Preheat oven to 180 degrees C and grease a Bundt tin/Ring mould.
- Beat butter and sugar until light and creamy. Gradually add eggs, beating thoroughly after each addition.
- Using a metal spoon, fold in sifted flour and soda alternately with milk. Stir through banana, pecans and choc bits until just combined.
- Spoon the mixture evenly into prepared tin and bake for about 45 minutes or until skewer comes out clean.
- Leave cake in tin for 10 minutes before turning out to cool. I dusted with icing sugar and cinnamon and drizzled with melted chocolate, but you could try out cream cheese icing below.
CREAM CHEESE ICING
- Beat 125gr cream cheese in a bowl until light and creamy. Add 1/4 cup sifted icing sugar, 1 tsp vanilla essence and 2 Tblsp cream and beat thoroughly until combined. Spread over cake and sprinkle with nuts and cinnamon before serving.
Thanks for reading!