Name: Chocolate banana cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: 150 gram butter, chopped, at room temperature; 1 cup caster sugar; 2 eggs; 2 cup self raising flour, sifted; 1 cup mashed banana; 100 gram milk chocolate, grated; 3/4 cup milk; Frosting; 200 gram dark chocolate, chopped; 1/4 cup sour cream; 15 gram butter; 3/4 cup pure icing sugar, sifted

Ingredients

150 gram butter, chopped, at room temperature

1 cup caster sugar

2 eggs

2 cup self raising flour, sifted

1 cup mashed banana

100 gram milk chocolate, grated

3/4 cup milk

Frosting

200 gram dark chocolate, chopped

1/4 cup sour cream

15 gram butter

3/4 cup pure icing sugar, sifted

Method

1.Preheat oven to moderate 180°C. Lightly grease and line a 22cm round cake pan.

2.In a bowl, using an electric mixer, beat butter and sugar together, until creamy. Add eggs, one at a time, beating well after each addition.

3.Fold in flour, followed by banana, chocolate and milk. Spread into prepared pan.

4.Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

5.Meanwhile, to make the frosting, combine chocolate, sour cream and butter together in a saucepan. Stir over a low heat until smooth. Mix in icing sugar until combined. Spread over cooled cake.

You will need about 3 medium bananas for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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