Banana chocolate fudge cake Recipe

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  • Vegetarian

serves:

8

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

45 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This banana chocolate fudge cake is a great way to use up any over-ripe bananas in the fruit bowl. Mix them with chocolate and fudge and what do you get? Heaven in a cake! Simply mash up the bananas with milk, add the rest of the ingredients and whisk. This yummy cake should bake for around 45 mins until it’s golden brown and spongey to the touch. Once it’s had time to cool, decorate it by drizzling melted chocolate all over the top half of the cake. Perfect for a kids party or as an afternoon treat that the whole family will love.

Ingredients

  • 1 large ripe banana
  • 1 1/2 tbsp skimmed milk
  • 70ml sunflower oil
  • 90g self-raising flour
  • 90g soft brown sugar
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1 large egg, beaten
  • 3 chocolate fudge bars, diced into small pieces
  • 50g dried banana chips, broken in half (reserve a few whole ones for decoration)
  • 50g dark chocolate, broken into pieces, for decoration

Method

  • Preheat the oven to 170°C/325°F/Gas Mark 3. In a large mixing bowl, mash the banana and milk together. Add the oil, flour, sugar, salt, baking powder and egg and whisk well together using an electric mixer. Fold in the broken banana chips and diced fudge (keeping a little fudge back for decoration).

  • Transfer to a greased, lined 450g loaf tin or 20cm cake tin and level the top using the back of a damp spoon.

  • Bake in the preheated oven for 40 – 45 mins until the cake is golden-brown, well-risen and spongy to the touch.

  • Allow the cake to cool for around 10 mins before removing it from the tin and leaving it to cool on a wire rack.

  • To decorate when cool, melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cake and top with banana and fudge pieces.

More Recipe Ideas

Top Tip

If you have any cake leftover (we’re sure you won’t!), you can keep it in a cake tin for 3-4 days. It goes wonderfully with a nice cup of tea!

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