Banana fudge cake recipe
This easy cake recipe calls for the ripest banana you’ve got – perfect for using up specimens that have been hanging around in the fruit bowl for a while! Simple yet gorgeous, this banana fudge cake also includes lots of little bits of chocolate fudge bar and dried banana chips in the mix, with delectable melted dark chocolate and more fudge and dried banana on top.
Sue uses Flora Cuisine as her vegetable oil option for this recipe.
Ingredients
- 1 large, ripe banana
- 1 tbsp skimmed milk
- 70 ml vegetable oil
- 95 g self-raising flour
- 90 g soft brown sugar
- 1 pinch salt
- 0.5 tsp baking powder
- 1 large egg, beaten
- 3 chocolate fudge bars
- 50 g dried banana chips, broken in half
- 1 large, ripe banana
- 1 tbsp skimmed milk
- 2.5 fl oz vegetable oil
- 3.4 oz self-raising flour
- 3.2 oz soft brown sugar
- 1 pinch salt
- 0.5 tsp baking powder
- 1 large egg, beaten
- 3 chocolate fudge bars
- 1.8 oz dried banana chips, broken in half
- 1 large, ripe banana
- 1 tbsp skimmed milk
- 0.3 cup vegetable oil
- 3.4 oz self-raising flour
- 3.2 oz soft brown sugar
- 1 pinch salt
- 0.5 tsp baking powder
- 1 large egg, beaten
- 3 chocolate fudge bars
- 1.8 oz dried banana chips, broken in half
- 50 g dark chocolate, broken into pieces
- 1.8 oz dark chocolate, broken into pieces
- 1.8 oz dark chocolate, broken into pieces
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat the oven to 170°C/150°C fan/gas mark 3.
- In a large mixing bowl, mash the banana and milk together. Add the cooking oil, flour, sugar, salt, baking powder and egg and whisk well together using an electric mixer. Fold in the broken banana chips and diced fudge (keeping a little fudge and a few chips back for decoration).
- Transfer to a greased, lined 450g/1lb loaf tin or 20cm (8 inch) cake tin and level the top using the back of a damp spoon.
- Bake in the preheated oven for 40–45 minutes until the cake is golden-brown, well-risen and spongy to the touch.
- Allow the cake to cool for around 10 minutes before removing it from the tin and leaving it to cool on a wire rack.
- To decorate when cool, melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cake and top with banana and fudge pieces.
This recipe was devised by Sue Batty for Stork and Flora.
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