Iced Chocolate Banana Cake

A celebration cake or one for a special occasion. This is a fairly large cake with an unusual mix of flavours. Of course, if you want a plain cake, leave off the topping. The scrumptious Chocolate and Banana topping is different and especially yummy. This cake originates from my old friend Atty.

You will need a 9 inch spring form cake tin, well buttered, lined, and pre heat your fan oven to 140C.

6 oz softened butter

8 oz caster sugar

3 beaten eggs

4 medium sized ripe bananas

a few drops of vanilla extract or bean paste

3 tablespoonfuls of whole milk

12 oz plain flour

3 teaspoonfuls of baking powder

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, with a little of the flour if necessary. Mash the bananas until really soggy and frothy [I continued with my hand electric whisk for a few seconds] and stir in the vanilla and milk. Fold the banana mix into the cake mixture, alternately with the flour and bp.

Tip into your prepared tin and bake for about 60-70 mins. Cool in the tin for a short while. You can eat this cake as above, OR - so scrummy………

1lb icing sugar

1 large mashed banana

2 oz softened butter

2 oz cocoa

Add the mashed ripe banana to the icing sugar along with the very soft [but not runny] butter. Mix well then add the cocoa, you should have a soft dropping consistency. If stiff add a teaspoonful of hot water, although you should not need it.

This is enough topping to cover the top and sides of the cake. Spread over carefully and fork through to give an interesting texture. I added a few chopped nuts.

Enjoy!!

My dear friend Atty Carden passed on many recipes to me, we both loved to cook and met over the Bridge table in Falmouth, many years ago - almost 30. Since she sadly passed away, her daughter Kirsten has given to me many of her books and this was in one of them…..