Desserts & Baking

Chocolate-and-raspberry banana cakes

By Abigail Donnelly
Full StarFull StarFull StarFull Star
10
Easy
15 minutes
20 minutes
Wine/Spirit Pairing
Diemersfontein Chocolate Shiraz 2016
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Ingredients

Method
  • 100 g butter, softened
  • 200 g caster sugar
  • 2 free-range eggs, beaten
  • 4 ripe bananas, mashed
  • 210 g flour
  • 1 t bicarbonate of soda
  • A pinch salt
  • 1 t vanilla extract
  • 100 g pecan nuts
  • 50 g milk chocolate, chopped into chunks
  • 50 g dark chocolate, chopped into chunks
  • 125 g raspberries

Method

Ingredients

Preheat the oven to 180°C.

Grease a 6-hole bundt cake pan or a 23 cm one.

Beat the butter and sugar until creamy.

Add the eggs and bananas and mix well.

Add the flour, bicarbonate of soda, salt and vanilla, and mix until just combined.

Fold in the nuts, chocolate and berries. Pour the batter into the pan and bake for 20 minutes. Serve with the caramelised white chocolate sauce.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Leslie
    29 September 2019

    Recipe worked out well. Baked in a 22cm bundt cake pan and baked for 50 minutes at 180 degrees.

    1. default
      Leslie
      29 September 2019

      Also used 180g of sugar instead of 200g and it was sweet enough for my taste.

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