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Banana chocolate chip cake with cacao frosting
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175g Flora Buttery, plus extra for greasing
175g light brown soft sugar
3 British Blacktail Medium Free Range Eggs
300g self-raising flour
1 tsp Cooks’ Ingredients Vanilla Extract
3 ripe bananas, mashed
100g pack Cooks’ Ingredients Milk Chocolate Chips
For the frosting
75g icing sugar
75g soft cheese, chilled
50g crème fraîche, chilled
1 tbsp Food Thoughts Natural Cacao Powder
2 tbsp Cooks’ Ingredients Cocoa Nibs
1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm square nonstick cake tin and line the base with baking parchment (see tip, left). In a mixing bowl, beat together the Flora, sugar, eggs, flour and vanilla extract until combined. Mix in the mashed banana and the milk chocolate chips.
2. Spoon the mixture into the tin. Bake for 55-60 minutes or until risen and firm to the touch.
3. Meanwhile, to make the frosting, sift the icing sugar into a bowl. Add the soft cheese and crème fraîche and beat together, then whisk in the cacao powder until smooth. Chill until needed.
4. Cool the cake, remove from the tin and discard the parchment. Top with frosting and scatter with the cocoa nibs.
Typical values per serving:
This recipe was first published in October 2019.
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