This delicious chocolate traybake is a cross between brownie and cake. The banana makes it extra moist. Inspired by a recipe I came across here, I added ground almonds and reduced the sugar since the bananas I was using were very old and very sweet. I also reduced the amount of egg and it came out as a light and fuffy cake.
I was sent some cookware to test from Mermaid Bakeware. Their stuff is robust being made of hard anodised aluminium which is a fantastic conductor of heat, making for a beautiful bake. It is used by many professionals and home cooks. I have enjoyed using it and they are offering a free brownie tin to one of my readers. Leave a comment below by the 31st of May and I will choose a person at random to receive the tin.
For the cake
- 140g Flour
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- 50g Ground Almonds
- 150g Sugar
- 2 Eggs
- 85g Cocoa Powder
- 20ml milk
- 2 Mashed bananas
- 100g Melted butter
- 1 teaspoon vanilla extract
- 70g chopped dark chocolate
- half teaspoon cinnamon and half teaspoon cardamom ground
For the topping
- 70g Dark Chocolate
- 50g Double Cream
- 2 tablespoons of toasted flaked almonds
Preheat oven to 180 degrees C
Grease and Line a brownie tin
Mix together the sugar, flour, cocoa powder, Ground almonds, baking powder, and baking soda.
In another bowl, whisk the eggs, mashed bananas, milk, butter cinnamon, cardamom and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine thoroughly
mix in the chopped chocolate. Pour the batter into the brownie tin
Bake for 35 to 40 minutes until cooked through then remove from tin and allow to cool on a wire rack.
Whilst it is baking, make the ganache: Melt the chocolate in a bowl over a pan of simmering water. Add the cream and whisk till the cream and chocolate are combined. Allow to cool a little and then spread over the cake and decorate with the flaked almonds.
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