An easily made moist cake that keeps well
You will need:
- 1 Lb (450g) Self raising flour
- 1 Level, light teaspoon bicarbonate of soda
- 11oz (325g) Soft Brown Sugar
- 6oz (175g) Butter
- 6 x Really Ripe Bananas (They can be black)
- 3 x Large Eggs
- 1 x Teaspoon vanilla essence
- A little Milk
- 200g Bar of Cadbury's Dairy Milk Chocolate
Grease and line with Bake-O-Glide the small roasting tin for the AGA, or use the meat tin in a Rayburn.
Measure the dry ingredients and butter into quite a large bowl or a food processor and rub in or process until like bread crumbs. Use a potato masher to squash the bananas then add the eggs and vanilla. Only add a little milk if the bananas are not ripe enough to give you a soft mixture. Finally, stir in the chocolate, with each square cut into 4 or 6. Turn into the tin.
Bake in the baking oven for about an hour, (Lowest lug in the roasting oven with the cold shelf above after about ten minutes), or about 45 minutes in the Rayburn tin as the cake is shallower, at Gas 5, 190 Degrees C, until cooked through. Place the cold plain shelf above the cake if it browns too much and turn once during cooking. Cool in the tin for a short time before turning out onto a wire tray to cool. Cut into Slices.
Have the chocolate at room temperature then unwrap it on to a board. With a large knife, cut along all the grooves, both ways, then across the squares of chocolate into smaller pieces. This is much quicker than trying to cut up individual squares of chocolate.
Why not experiment with using White Chocolate?