May 10 2024
Got some sorrowful looking bananas leftover? Say goodbye to banana blues and hello to gooey, chocolatey goodness. The older and more over-ripe the banana, the richer the flavour – so don’t toss those brown bananas just yet!
Preparation time
45 minutes, plus cooling time
Makes
16-20
Ingredients
250g unsalted butter, cut into cubes
250g dark chocolate (about 70% cocoa solids), broken into pieces
3 Respectful eggs
125g golden caster sugar
125g soft brown sugar
A good pinch of sea salt
¼ teaspoon crushed cardamom
150g self-raising flour
2 very ripe bananas sliced
Method
- Pre-heat the oven at 200°C /180°C fan.
- Grease a shallow baking tin, approximately 18x25cm, and line the base with baking paper.
- Put the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Allow the chocolate and butter to melt gently over the heat.
- Whisk the eggs and sugar together in the bowl of a food processor fitted with the whisk attachment (or use a hand whisk) until thick and doubled in volume.
- Add the sliced banana and continue to beat until the soft banana has broken up and the mixture has thickened a little more.
- Beat in the melted chocolate and butter until smooth. Combine the salt and crushed cardamom with the flour, sift them over the chocolate mixture, then gently fold in with a large spoon – be careful not to over work the mixture.
- Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the middle of the hot oven for 15-18 minutes. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool completely, before cutting into squares.
