The banana cake is many things to many people. It's a natural favorite in cafes and it goes well with any drink. It's something to enjoy in an airport when flights are delayed and you have plenty of time before the new estimated departure time. And when you have only ten minutes for a real quick breakfast, you'd find that the banana cake is the easy choice - it’s filling, it’s nutritious and it tastes good!
Personally, the banana cake is a happy reminder of the times when my grandmother, Lola Feling, regularly baked real delicious banana cakes for the family. I would devour up to three slices of the banana cake in one sitting and she was always pleased to see how much I enjoyed it. I am sure I ate more of it compared to her other grandchildren!
Many years have passed and I now make my own banana cake. I may not be as good at baking as Lola Feling was but I know she would approve of how I use organic cacao nibs as an added nutritious twist to the good old banana cake.
Cacao Nib Banana Cake
Ingredients
· 5 mashed ripe bananas (approximately 210 grams in weight)
· 2 large eggs
· ½ cup or 125 grams of melted all-purpose butter
· ½ cup of sour cream
· 1 cup or 150 grams of brown sugar
· 1½ cups or 150 grams of all-purpose flour
· 1½ teaspoon of baking powder
· 1 teaspoon of baking soda
· ½ teaspoon of salt
· 1 teaspoon of vanilla extract
· ¾ cup of Sikwate! Organic Cacao Nibs
Procedures
· Mash the bananas, beat the eggs and whip them together with the sour cream in a bowl.
· Melt the butter over low heat and add the liquid form to the bowl.
· In a second bowl, whisk together the dry ingredients – brown sugar, all-purpose flour, baking powder, baking soda and salt.
· Around this time or about 20 minutes before baking, pre-heat the oven and set it at 180 celcius or approximately 350 fahrenheit.
· Merge the contents of the two bowls, add vanilla extract and use a mixer to blend them together.
· Add half of the Sikwate! Organic Cacao Nibs, ensuring that they are evenly distributed throughout the mix.
· Pour the blend into the greased loaf pan and sprinkle the remaining cacao nibs over it.
· Bake for 40-50 minutes or until a toothpick inserted in the center of the banana cake comes out clean.
· Transfer to a rack and let cool for 10-15 minutes. Run a bread knife across the edge of
the banana cake once it has cooled, pop it out of the pan and serve.
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