These are yummy and a good use of squidgy bananas. The recipe is based on Nigel Slayers recipe for a banana loaf with dark chocolate and dark Muscavado sugar, but doctored to make nice light little ‘fairy cakes’.
Makes 24 little cakes.
65 g butter
65 g olive oil
235 g light Muscavado sugar
400g ripe bananas (approximately 4)
2 eggs, beaten
250 g plain flour
2 teaspoons baking powder
100 g dark chocolate
Preheat the oven to 180oC. Put paper cases into a patty tin.
Cream the butter, olive oil and sugar. Mash the bananas and then beat them into the fat and sugar, followed by the eggs a little at a time.
Sift the flour and baking powder onto the above mixture and fold in.
Chop the chocolate and fold in.
Divide the mixture between the cake cases and bake in the centre of the oven for 12 – 15 minutes.