banana cake

My husband got me a standmixer for Christmas - it arrived really quickly and we opened it since this means I can use it to make stuff for Christmas more easily! My husband gave me a rundown of the features (he's compulsive about reading manuals) and my daughter must have been paying attention because the next day she gave me another whole spiel about it and demonstrated the mechanism for moving the bowl up and down. Then she wanted to use it and since we had some over ripe bananas lying around the kitchen we improvised a banana cake. The basis for this cake lies in three banana bread recipes that I like - one from bakingbites, one from orangette and one by Delia Smith (from a recipe book my mum owns, oh but wait it's on her website - I usually omit the walnuts and add chocolate chips and chopped dates).

Banana Cake

5oz butter
1 cup brown sugar
1/4 cup molasses
4 Tbspns walnut oil
4 bananas
1 egg (I wasn't originally intending to use the egg but my daughter fetched one from the fridge and insisted)
1 1/2 Tbspn rum (optional)
1 cup AP flour
2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
allspice, cinnamon, nutmeg, ginger (to taste)
3/4 cup coconut
1 cup chocolate chips

• cream butter and sugar

• add remaining wet ingredients and mix thoroughly

• mix dry ingredients in separate bowl

• add dry ingredients to wet and mix until combined

• pour batter into 9x9 cake pan

• sprinkle with demerara/turbinado sugar (or the coarsest grained kind you have)

• bake in a 350 degree oven for approximately 40 minutes

This is a moist, slightly crumbly cake. We brought half of it to share at breaktime during the evening singing (along with another oaty thing I threw together) and we didn't bring any leftovers home so I'll take that as a positive review.

Unfortunately with the miserable weather we're having at the moment getting a good photo is more difficult than usual. Maybe the sun will come out again before it's all eaten...