This recipe for a mocha banana cake is adapted slightly from one which first appeared in The Fairtrade Everyday Cookbook. It’s incredible! Apparently it is easily made in the tin but because of my lack of ability to skillyfully line a tin I did it all in bowls as usual.
I used all fairtrade ingredients where available.
- 2 large extra ripe bananas
- 1 tbsp instant coffee granules
- 155g plain flour
- 120g white granulated sugar
- 25g cornflour
- 25g cocoa
- 2 tsp bicarbonate of soda
- Half teaspoon salt
- 1 tsp vanilla essence
- 1 large egg lightly beaten
- 80ml vegetable oil
- 1tbsp vinegar
- 120g unsalted softened butter
- 230g sifted icing sugar
- 30g cocoa
- 1tbsp coffee granules
- 2 tbsp milk
1. Preheat oven to 180°C, 170°C Fan,Gas mark 4. Grease and line an 8″ square cake tin.
2. Slice bananas and blend until smooth. Stir in coffee granules and 1 tsp vanilla essence and put mixture to one side.
3. Mix the flour, sugar, cornflour, cocoa, bicarbonate of soda and salt together in a bowl.
4. Add the egg, oil, vinegar and banana mixture and stir until combined well.
5. Pop in the oven for 25 – 30minutes.
6. Let it cool in the tin.
7. Make the frosting by combining the butter, icing sugar, cocoa, coffee and milk well with a whisk until it is light and fluffy. This will take as long as you think then a lot longer!
8. Spread the icing on the cake as thick as you like and a sprinkling of icing sugar looks nice.
Note: The cake is very soft and fragile so transfer carefully to serving dish (or eat straight out of the tin – yum yum in my tum!)
Sorry for the rubbish instagram photo. My camera battery ran out so Rob took this and he can’t resist a filter.