Banana cake with chocolate topping

Summer holidays are here and bananas go brown so quickly… Here’s a quick and easy one that’s lovely as it is or even scrummier with the topping.

(Switch oven to 175 degrees C)

2 eggs
2 dl sugar (swedes favourite measurement… 1dl is 0.1litre, about the amount of a small coffee cup, or a little less than half an American Cup)
Pinch of salt

Whisk the above until white and fluffy

2.5dl plain flour
1 tsp vanilla powder/sugar or a little vanilla essence
2 tsp baking powder

I place a sieve over the egg mixture, than add these dry ingredients into the eggs by sieving it to avoid lumps.

100gr melted butter or margarine
4 tbsp milk
2 mashed, ripe bananas

Add these ingredients in to the mixture. Place in a greased cake tin and bake for about 45 min. I usually check after about 35 mins, as I don’t like dry cake… It’s even nicer the day after, but don’t forget to cover it with some cling film so that it doesn’t dry out, and don’t store it in the fridge. Now on to the very delicious and highly recommended frosting.

50 gr butter
5 tbsp cocoa
3 dl icing sugar
2 tbsp cream

Melt the butter, then add all the dry ingredients (sieve them in again, then you won’t have to get worked up about the dreaded icing lumps…). Spread thick onto you cake and enjoy!

My sister tried it with a cream cheese, butter and lemon curd topping and said that was really nice with a bit of tangy to go with the sweet bananas. One for next time!

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