A couple posts back I mentioned this recipe as one idea of what to do with frozen bananas. Of course, they needn’t be frozen, but do use older bananas for the best flavour. This is a big recipe (I’m cooking for seven banana lovers after all ), so you can decrease it by half if needed. But really, if you are putting in the effort, why not make extra and freeze it for later? Slice before freezing so you can grab out portions at a time to thaw.
Three choices for cake pans are given because I have used all three at one time or another. You could even make muffins. The sheet cake is nice for cutting into squares and freezing; great for school lunches and I find it lasts much longer. The loaf pans are better for gifting, toasting, or for having a slice with tea. Try heating up a bit of butter on a very hot frying pan (don’t look away or butter may burn!) then drop a slice on to get toasted and crunchy on the edges.
Preheat the oven to 350° F / 175° C and line cake pans of your choice: 1-10.5″ x 15″ sheet cake pan, 2-5″ x 9″ or 3-4″ x 8″ loaf pans.
- 200g plain flour
- 300g whole-grain / whole-meal flour**
- 2 t. baking soda
- 1 t. salt
- 3 t. baking powder
- 75 g white sugar
- 75 g brown sugar
- 5 eggs
- 175 ml / 3/4 c sunflower oil
- 250 ml / 1 cup kefir or buttermilk
- 200 g / 8 ounces chopped 70%+ chocolate
- 6 bananas / about 550 grams if using frozen chunks–thaw if necessary and mash, keeping some chunkiness to them
- 125g / 4 ounces of chopped nuts, optional; the nutty texture of the whole-grain adds enough crunch for me
**I added in 100g extra wholemeal flour when using frozen bananas as it was a bit wetter due to the syrupy sauce that is created upon thawing Don’t even thinking about tossing it out. The banana flavour is quite concentrated in the syrup and I’m going to experiment with other uses for it, but for now use it in the batter and enjoy!
1) Mix the whole-grain flour and sugars in a large bowl. Sift into it the plain flour, salt, baking soda, and baking powder. Mix all these dry ingredients together using a whisk.
2) In a smaller bowl, whisk the eggs lightly then add in the oil, whisk again, then the kefir/buttermilk and whisk all together. Sure, you can use an electric mixer for this, but I don’t.
3) Pour the wet ingredients in with the dry ingredients. Using a spatula, fold ingredients together two or three times before adding in chocolate and banana.
4) Fold the ingredients together, scraping spatula off bottom and sides of bowl and stopping when there is still a hint of unmixed flour–don’t over mix.
5) Pop pans into preheated oven for about 45 minutes, removing when the top of cake is golden and a cake tester comes out clean. Eat, share, enjoy!!