Moist and dense with a deliciously crusty top, this easy-peasy fudgey concoction features not only the classic pairing of chocolate and banana, but the added rustic bite of roughly chopped nuts.
If you prefer making it in brownie form, feel free to double the recipe and use a larger rectangular pan. Yummy served slightly warm on its own, or with a scoop of ice cream.
Dark Chocolate and Banana Fudge Cake
Makes a small 8" round cake
Melt together and let cool:
100g dark chocolate, chopped
*I do this by microwaving at 20 second intervals, stirring in between- feel free to use the more traditional bain-marie/double boiler method if you prefer.
2 small eggs (or 1 large egg), beaten
1 ripe banana, mashed
A handful of nuts, roughly chopped (I like walnuts/pecans but use whatever you like)
Sift and fold in:
50g self-raising flour
1/2 tsp baking powder
1 tbsp cocoa powder
Pour into an 8" round cake tin lined with greaseproof paper and bake at 160C fan-assisted (180C without) for about 30 mins or until firm.
Let cool until slightly warm before slicing.