- 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
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.