1cupmashed ripe bananas2-4 bananas with brown spots
1/2tspbicarbonate (baking) soda
1 1/4stickunsalted butter softened150g
1 1/4cupcaster granulated sugar225g
3 1/2ozdark chocolate finally chopped100g
7ozdark chocolate200g broken in to pieces
3/4cupicing confectioner sugar160g
Heat the oven to 150c/325f
Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
Stir together the flour, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together the butter, sugar and vanilla until light and fluffy. Beat the eggs one at the time. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
The frosting is very good and very festive but not necessary. I like this cake plain most of the times.
You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.
Use good quality chocolate it makes a difference.
The bananas need to be very ripe with brown speckled skins to achieve perfect flavor and texture.