Ian Parmenter suggests the perfect recipe for using up those over-ripe bananas.
Ingredients (serves 8 -10)
- 300g ripe bananas
- 1 teaspoon lemon juice
- 180g sugar
- 180g plain flour
- 2 large eggs, lightly beaten
- 50ml milk
- 4 tablespoons extra virgin olive oil
- 1 teaspoon baking powder
- 100g pecan nuts, finely chopped
- 100g dark chocolate (70%), grated
Method
Preheat oven to 180°C. Grease a bread or cake tin.
In a large bowl, mash bananas with lemon juice. Add sugar and flour, mix well to combine. Add eggs, milk, oil and baking powder. Continue mixing for two minutes.
Add nuts and chocolate. Pour into prepared tin and bake for 45 to 50 minutes. Insert a skewer into centre of the cake. If it comes out clean, the cake is cooked.
Find more delicious and easy to prepare recipes in Ian’s book, All Consuming Passions.
