Cake, cakey cake. This is one of my all time favourite subjects. I honestly could talk about cake for hours on end. It’s just the best. I love all sorts of cake – I’m not a fussy cake person. Whether it’s caked in marzipan and royal icing, or just a plain slice of Victoria sponge (minus the cream, yuck) I’m in heaven. It’s the perfect antidote to a bad week and even better when it’s being shared (not a single piece but a whole cake) with friends. One of my favourite types of cake is banana cake as it’s easy to make and it contains fruit so I can try and kid myself that I’m being healthy and consuming one of my five a day. Yes I am really that delusional at times. I need help clearly.
I have one fail-safe banana cake recipe that I always use and it comes from the Australian Women’s Weekly Kids Cookbook and the recipe creates a marvelously sticky and moist banana cake and includes a delicious cream cheese frosting. There’s nothing not to love about this cake I promise you. However, when I had four blackened bananas the other week I decided I wanted to branch out from my banana cake recipe and try a new one. Shock horror, what a traitor I am to my Women’s Weekly recipe book. I do hope it one day forgives me.
I just really wanted to try a cake I’d heard whispers about – a chocolate and banana cake. I mean that’s surely the dream combination, no? After a little bit of Googling I came upon this recipe and made it one night after work and OH. EM. GEE. the resulting cake was delicious. It was all sorts of moist and lovely and delicious and just awesome and then every now and again you’d get a lump of unmelted chocolate that would just melt in your month. It’s literally the best thing ever. It was so good that I may have eaten two slices whilst the cake was still warm – oops!
Do you think I can still say it’s one of my five a day if the cake also included chocolate?
– Fi xxx