I wonder if there’s anything else you should do with overripe bananas other than put them in a cake? There probably is, but baking a cake is always going to be my first choice. I ended up making this banana and chocolate spice cake after ending up with three very ripe bananas earlier in the week, and it’s so good!
The recipe is from Scandilicious Baking by Signe Johansen, which I picked up for mere pennies in a sale a couple of months ago. This is the first recipe I’ve tried from the book, and it went like a dream.
The cake is basically your typical banana cake with spices such as cinnamon, cloves and cardamom. The recipe says you can also add a handful of chopped nuts, but I opted for some chopped milk chocolate instead.
I also substituted the creme fraiche with soured cream, as that was all I had in (and I know from experience that soured cream is a truly magical cake ingredient!), as well as swapping the light muscovado sugar for light brown sugar.
I had to leave the cake in the oven for close to an hour rather than 45 minutes as called for in the recipe, but it was perfectly baked when it did come out.
I’ve mostly been having this cold, but last night I tried it warm with ice cream and that was delicious too! I do have one (nice) problem though: it’s such a big cake that I’m struggling to get through it all by myself. I would recommend baking this when you have a crowd to feed!
An adapted version can be found here. To make the same version as mine, make the following substitutions:
- Swap the golden caster sugar with normal caster sugar
- Swap the spelt flour with plain flour
- Swap the unsalted butter for salted butter
- Swap the creme fraiche for soured cream
- Swap the nuts for 65g of chopped milk chocolate