This is one of our most popular desserts for weddings!
Preparation time – 2 hours
Cooking time – 40 minutes
170g Butter Softened
170g Caster Sugar
170g Self-Raising Flour
2 Bananas (ripe/overripe)
Vanilla Extract (Optional)
- Cream the butter into the sugar
- Gradually add the eggs and flour
- Mash the bananas and add them to the batter, mixing them in well (don’t leave lumps otherwise they will sink to the bottom when you cook the cake).
- Add a few drops of vanilla extract
- Grease and flour a loaf tin and pour in the batter
- Bake at 1800C/Gas mark 4 for approximately 1 hour, or until the cake test is done (i.e. Test it by sticking a knife in – if the blade comes out clean, the cake is ready – if sticky, give it a little longer).
- Check after 30mins – if the top starts browning too quickly, cover with a piece of grease-proof paper to prevent burning.
Dark Chocolate Mousse
450g Chocolate (melted)
160g (6 eggs) Yolk
240g Egg White
400g Double Cream
- Melt the chocolate (450g) is a large bowl.
- Add 160g egg yolk & 50g Sugar into the melted chocolate and mix.
- Add into the bowl 240g egg whites and the remaining 100g sugar and whisk.
- Slowly add the double cream (400g) and whisk it until silky smooth.
- Spoon into glasses and leave to chill for at least 2 hours.
Serve in a glass with the banana bread alongside, or spoon the chocolate mousse onto the banana bread as a really yummy alternative!
Suzanne is a professional chef, wife and mother who has lived in South East London all her life.
You can email Suzanne with any comments or questions at email@example.com
This article first appeared in the October 2016 issue of SE22 magazine.