M&S recipe inspiration
Brown butter chocolate banana cake
An indulgent treat that makes the most of perfectly ripe bananas. Look out for our 25p go bananas bags in store – they’re ideal for this cake.
Ingredients
- 150g unsalted butter, cut into small pieces
- 250g plain flour
- 1 ½ tsp bicarbonate of soda
- 100g chocolate, chopped
- 1 ½ tsp sea salt
- 4 ripe bananas
- 80g Greek yoghurt
- 2 large eggs
- 110g muscovado sugar
- 110g golden caster sugar
- 1 tbsp demerara sugar
- 1 tsp vanilla extract
- 3 tbsp Collection Italian chocolate hazelnut crème, for icing (optional)
Method
- Line a 20cm round cake tin with baking parchment. Preheat the oven to 200°C/180°C fan/gas mark 6.
- Heat the butter in a saucepan over a medium heat, swirling, for 6-7 minutes, until it starts to foam and turn a deep brown. Set aside.
- In a large bowl, whisk together the flour, bicarbonate of soda, chocolate and salt.
- Mash the bananas in a separate large bowl. Whisk in the yoghurt, eggs, sugars and vanilla, mixing until everything comes together. Whisk in the brown butter, scraping it out of the pan.
- Whisk the wet ingredients into the dry, mixing until combined. Spoon into the prepared tin and bake in the oven for around 1 hour 15 minutes, until a skewer comes out clean (if the cake is browning too much on top but not cooked in the middle, cover it with foil).
- Allow the cake to cool a little in the tin, then remove it from the tin and allow to cool completely. Spread the chocolate hazelnut crème over the top of the cake, if using, and decorate with the edible viola flowers, if you like.
