h1

Banana and chocolate chip cakes

November 27, 2007

I was in a bit of a quandry about how to approach this recipe. There are quite a few healthy cake recipes on She Likes Her Food, such as courgette and ginger muffins and healthy chocolate brownies. So, do I add to that collection or go the way of the sticky ginger cake instead? I decided to meet in the middle. Brown flour (good), ground seeds (good), bananas (quite good) and chocolate chips (not so good). There are definitely enough good ingredients in these cakes for you enjoy them without feeling too guilty.

banana-choc-cake.jpg

Recipe for Banana and chocolate chip cakes
50g wholemeal plain flour
150g ground almonds
3 medium bananas, mashed*
120ml vegetable oil
240ml honey
2 eggs, beaten
100g white chocolate drops
10g dark chocolate drops
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp linseeds
½ tsp ground cinnamon
1 tsp salt
1 tsp bicarbonate of soda
½ tsp baking powder

Icing
200g cream cheese
1 banana, mashed
50g icing sugar

Grind the seeds together to a chunky consistency in a spice grinder or food blender. In a medium sized bowl mix together the seeds, flour, ground almonds, cinnamon, salt, bicarbonate of soda and baking powder. In larger bowl, combine the vegetable oil, honey and eggs and stir thoroughly until combined, then add the mashed bananas and mix well, then add to the flour mixture. Stir carefully until everything is properly combined, and transfer straight to your cooking tins. These quantities make a fair amount of mixture, and it’s up to you what kind of tins you use. I use a combination of large and small muffin tins, and a flat tray-bake style tin as well.

banana-choc-chip-1.jpg

Cook in the oven at 180C for 20-25 minutes, until golden and a tester comes out clean. Leave to cool for a while before removing them from the tins to a cooling rack.

Whilst the muffins are cooking, make the icing. Mix all the ingredients together, using an electric whisk, until the mixture is pale and fluffy, then cool in the fridge until needed. Smooth the icing generously over the muffins and chill until the icing is set. They are lovely and moist, so will not dry out in the fridge or freezer, in fact the cakes actually end up even more moist if they have been frozen.

* You can freeze bananas if you have a surplus, and frozen bananas work really well in this recipe. When frozen the skins go dark brown, but the flesh retains its pale yellow colour. They need about 30 minutes to defrost, and when you peel them you will find soft, glossy flesh that is slightly mushy and allows very easy mashing. You never have to let bananas go brown again – just freeze them! Read more about freezing bananas.

© Katheryn Rice 2007

Advertisements

One comment

  1. […] do you do with them? Frozen bananas can be added to smoothies without even being defrosted. Banana cake is also excellent with defrosted frozen bananas, and the soft flesh is perfect for banana […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: