Chocolate and Banana Cake // Long time no speak…

Oh hiii. I seem to have abandoned my poor wee blog since the summertime. I think the thought of posting my (overwhelmingly huge amount of) Russia photos put me off blogging at all, then I just kept putting it off… oops! You can see my Russian pictures over on my Flickr account if you really want ~

Chocolate & Banana Cake
So this blog is going to take a slight change in direction. It’s always been about my life and adventures, but I’m going to put more of a baking spin on it now, as baking is something I’ve been interested in for a long time, but have become more seriously interested in the past couple of years. I’ve included many photos of things I’ve baked in the blog in the past, but I’m going to include recipes and such from now on, and also talk about cafes I like, with some lovely photos (and of course I’ll thoroughly sample all the cakes on offer – just for you, dear reader). 
Chocolate & Banana Cake

So to kick things off I’m including the recipe for a gorgeous chocolate and banana cake, which I got from a copy of one of my favourite magazines, Homemaker. It’s quite simple, but really yummy! I think a secret is to use very good quality dark chocolate (this is also an easy cake to make vegan, which I did a few weeks ago for a vegan friend at work – just get a hugely high cocoa content chocolate, Tesco do a lovely 85% cocoa solid one in their baking section). I usually make this as more of a traybake than a cake but it’s great either way, or as cupcakes!


130g good quality dark chocolate
130g unsalted butter (soya margarine if making vegan)
130g sugar
3 eggs, beaten (drop these if making vegan)
130g flour
1 tsp baking powder
3 tbsp cocoa powder
3 bananas


1. Pre-heat oven to 176c (350F)

2. Melt the chocolate over hot water in a heatproof bowl. Cream together butter and sugar until pale. Add the eggs slowly whilst beating.

3. Stir the dry ingredients together and fold into the wet mixture. Mash 2 of the bananas and add to the mix, stirring well.

4. Baking for 45 minutes, or until a skewer comes out clean. Leave to cool.

5. Decorate with buttercream, slices of banana and grated chocolate.

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