Too much happening? Definitely. But in the best way possible with all the best things in the world; banana, dark chocolate, white chocolate, poppy seeds, coconut, mascarpone and love. How good can it get? Better than you expect.
I really like the idea of banana and chocolate especially dark chocolate. I had a friend who hates eating chocolate mixed with fruit for example orange and chocolate (Jaffa cakes). We’re not friends anymore.
The combination was like rich and bitter chunks of dark chocolate splattered on a sweet fragrant banana canvas with crunchy poppy seed speckles. The subtle coconut flavour complemented the whole picture and brought it to life.
You will need:
- 2 ripe and soft bananas
- 3 eggs
- 1 tsp vanilla paste
- 210g self raising flour
- 1 tbsp baking powder
- 175g sugar
- 30g poppy seeds
- 175g butter
- 100g dark chocolate, chips or chunks (I used both)
- 50g white chocolate chips
You need to:
Preheat the oven to gas mark 5
In a bowl, whisk the eggs thoroughly , add the vanilla paste and mashed banana
In a separate bowl sift the flour and baking powder, add poppy seeds and sugar and mix together. Add the butter and use your finger tips to incorporate so the mixture looks like breadcrumbs. Don’t be tempted (like I was) to just squeeze and mash everything up together, the cake will come out looking like a hot mess.
Add the eggy banana mixture and use a fork to mix by making a number ‘8’ until the batter is smooth and thick. Add more flour if you need to because the bananas are pretty moist and no one wants an over-moist cake.
The way you line the cake tin is vital depending on the type of cake tin you’re using. I normally use oil spray with greaseproof paper but this time I was using a bundt cake tin. So I greased the pan abundantly and then floured it up. When the cake was ready it came out of the tin effortlessly!
Add the chocolate chunks and chips and mix again with a fork. I only used chips because we didn’t have enough real chocolate left but either is good! Next time though I would use equal amounts of dark and white chocolate. Pour into the tin and bake for 40 minutes.
- 100g mascarpone cheese
- 70g icing sugar
- 2 tbsp evaporated milk
- 15g creamed coconut
- 1 tbsp milk
Do you like to combine chocolate with fruit ? What’s your favourite fruit and choc combo?