Tuesday, 9 February 2010

The 21st Century Housewife's© Chocolate and Banana Snack Cake


I’ve been working on developing some easy to make, delicious cakes that can be served without icing in an homage to the “Snackin’ Cakes” Betty Crocker marketed in the late 1970’s and early 80’s. I think this is my best one to date - and my very willing taste testers all agreed!

You probably already have everything you need to make this in your store cupboard and fridge. Don’t worry if you don’t have buttermilk; I do like the tangy flavour it gives, but ordinary milk works just fine.

To read more about my “snack cakes”, the history behind them, and for another snack cake recipe, check out the entry just before this one!

1 ¾ cups all purpose flour
¼ cup cocoa (not drinking chocolate)
1 tablespoons baking powder
1 cup white sugar
2 generous pinches of salt
½ cup chocolate chips
1 egg, lightly beaten
⅓ cup sunflower oil
1 cup buttermilk
1 tsp vanilla
2 mashed bananas

Sift the flour, cocoa and baking powder into a large bowl. Stir in the sugar, salt and chocolate chips.

In a medium bowl, beat the egg, oil, buttermilk and vanilla . Stir in the mashed bananas.

Add the egg and milk and banana mixture to the flour mixture. Stir thoroughly until well blended, but don’t beat. Pour the mixture into a greased and floured (or lined) nine inch square pan.

Ovens can vary quite radically so you’ll probably need to watch this the first time you bake it. I bake mine at about 350℉ or 170℃ for 20 to 25 minutes or until a piece of dry spaghetti inserted into the middle comes out clean (ie. with no batter clinging to it).

This cake really does not need any frosting and it is easy to pick it up and eat it with your fingers. (Far too easy in my experience!) However, a little dollop of whipped cream or a scoop of good vanilla ice cream does go really well with it if you want to serve it as a proper dessert.

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