Banana CAKE…second take

My bananas, which have been sitting in a brown paper bag for what feels like an eternity, are finally ripe enough, and I am ready to give the banana CAKE another go.

I decided to find another recipe, and as soon as I started typing the word ‘banana’ on Safari on my phone, a recipe that I had already bookmarked popped up. Ideal. It’s this recipe, and it’s in English so none of their weird cups and Fahrenheit’s to convert so I already feel better about it.

I didn’t quite let the butter get to room temperature before I started creaming (by hand) with the sugar. It looked like dough, and not the creamy, fluffy texture as described, so I thought I’d fucked it up straight away. Luckily as I started mixing the eggs in it loosened up, and my faith was restored.

Enter the flour, however, and it all started to get a bit sticky again, but then you add the mashed bananas and it turns into this lumpy batter which smells amazing.

I used a bar of  Lindt Dark Chocolate with Sea Salt, smashed up and about 70 grams of chopped roasted hazelnuts, shoved it in a loaf tin lined with baking paper, and put it in the oven and hoped for the best.

The smell when it was cooking as so much nicer than the one I tried previously. That was salty. This one was sweet.

And look at her. What a beauty. All golden and goddess-like, just waiting to be opened up and devoured (after cooling, of course).

‘Redemption!’, he shouts! ‘You have redeemed yourself!’ as he goes in for his second chunk.

She’s so moist, so soft, so sweet. And warm enough still that the chocolate chunks are all gooey and melty.

I’m so happy. I imagine this is what it’s like when you become a mother for the first time. Bursting with pride at your perfect creation – but hopefully with less desire to eat your child.

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