Chocolate-and-raspberry banana cakes
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- Abigail Donnelly
- 10
- Easy
- 15 minutes
- 20 minutes
- Diemersfontein Chocolate Shiraz 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
Recipe worked out well. Baked in a 22cm bundt cake pan and baked for 50 minutes at 180 degrees.
Also used 180g of sugar instead of 200g and it was sweet enough for my taste.