At the end of last week, we had lots of bananas which were getting very ripe. We were also going away and needed to take something as an offering to a party. So, I tried out banana and chocolate cake in my breadmaker.
The first attempt was delicious but far too soggy – it fell to pieces as I tipped the bowl to empty the cake onto the cooling tray. I think this was in part because I had added some milk in case the bananas didn’t contain enough moisture, especially as I was using wholemeal flour instead of plain. However, in every other way, I had followed the recipe in the book.
So, for the second attempt I decided to reduce the liquid to one egg and make do with the moisture from the bananas, which did result in a cake which stayed together….. but the soggy first one won hands down in terms of wow factor, all the same. Maybe the second one would have been better if I had taken it out of the breadmaker the moment it was ready, but being so keen to keep the cake in one piece, I had kept it in the machine for an hour to cool down. So, the experimenting continues, but at least I know that gooey works for my palate and presentation doesn’t.