Banana and chocolate cake

Ingredients for cake
  • 3 medium bananas
  • 120g unsalted butter
  • 100g dark chocolate
  • 2 large eggs
  • 160g light brown sugar
  • Pinch of salt
  • 150g self-raising flour plus 1 tablespoon extra
Ingredients for icing
  • 150g smooth peanut butter
  • 225g cream cheese
  • 1 teaspoon of vanilla extract
  • 300g icing sugar (sifted)
  • A few drops of whole milk
  • Flake bars to decorate

Method for cake

  1. Preheat the oven to 180°
  2. Grease a 20cm deep round tin and dust with flour
  3. Mash the bananas in a mixing bowl and add one tablespoon of flour
  4. Melt the butter in a saucepan
  5. Add the chocolate and take off the heat. Stir until melted
  6. Add warm mixture to the bananas and combine
  7. Beat the eggs and add to the bowl along with sugar and salt, and mix
  8. Add the flour a third at a time. Stop stirring as soon as the mixture comes together
  9. Pour the mixture into your tin and bake for 45 - 55 mins (depending on your oven)
  10. Remove from oven and allow to cool

Note: Your cake may crack across the top - don’t worry; the icing will make it look pretty again!

Method for icing

  1. Once the cake is cooled, you can add the icing. You can also make the icing in advance and store in the fridge until needed.
  2. Mix the peanut butter, cream cheese, vanilla and half of the icing sugar - ensure you stir by hand
  3. Once mixed, add the remaining icing sugar a third at a time, along with a drop of whole milk
  4. Add more peanut butter to taste
  5. Mix until the icing sticks to the spoon but could be easily spread.
  6. Using a palette knife, spread the icing across your cake. Decorate with crushed flake bars.

This cake can be kept for three days in an airtight container at room temperature.