Banana Chocolate Fudge Cake

Next in my series of foods that you can make with what's on hand at home/non-perishables!

This is great because it uses no butter or eggs, and almost everything is taken from the larder/cupboard, alongside some unhappily over-ripe bananas that you’d never have eaten anyway. 

It’s fudgy and dark and sweet and it really hits the spot. I adapted it from a vegan recipe, so it can easily be made vegan with the use of vegan dark chocolate and oat or almond milk. Feel free to adjust the sugars as well, granulated, caster, white, golden, muscovado, whatever! Adaptability is key.

Ingredients

• 160ml extra-virgin olive oil
• 100g dark chocolate
• 225g plain flour
• 100g golden caster sugar
• 100g granulated sugar
• 40g cocoa powder
• 1 tsp salt
• 2 tsp vanilla extract or 1 tbsp vanilla sugar
• 2 very ripe bananas, mashed
• 175ml milk (can be almond, oat, or just regular cow’s milk)

Method

Preheat the oven to 180 degrees and grease and line a 20cm (ish) springform cake tin.

Heat the oil gently in a pot for a few minutes until warmed but nowhere near simmering. Take off the heat and drop in the chocolate, broken up into chunks. Allow to sit for a few minutes then stir until all melted.

In a separate bowl, measure out the dry ingredients and stir.

In another bowl, mash the bananas.

Make a well in the dry ingredients and add everything else – olive oil mixture, bananas, vanilla extract and milk.

Stir well until you have a thick, pourable mixture.

Pour into your prepared tin and bake for 25 minutes, it should have a nice crisp layer on top.

Allow to cool  in tin, then slice and serve!