Chocolate and banana slab cake recipe
information
Calories per serving 175.
ingredients
175 g (6 oz) self raising white flour
50 g (1 3/4 oz) cocoa powder
100 g (3 1/2 oz) demerara sugar
100 g (3 1/2 oz) polyunsaturated margarine, melted
2 small bananas, peeled and mashed
1 teaspoon vanilla essence
1 tablespoon fresh lemon juice
50 g (1 3/4 oz) cocoa powder
100 g (3 1/2 oz) demerara sugar
100 g (3 1/2 oz) polyunsaturated margarine, melted
2 small bananas, peeled and mashed
1 teaspoon vanilla essence
1 tablespoon fresh lemon juice
method
1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
2. Line a 20 cm (8 inch) square tin with non stick baking parchment.
3. Sift the flour and cocoa powder into a mixing bowl and stir in the sugar
4. Mix the margarine with the mashed bananas, vanilla essence and lemon juice and 200 ml (7 fl oz) cold water.
5. Pour this mixture over the dry ingredients and mix well.
6. Pour the cake mixture into the prepared tin and bake for 25 minutes.
7. Allow to cool in the tin for 15 minutes and then carefully transfer the cake to a wire rack to cool completely.
8. Cut into 12 slices.
2. Line a 20 cm (8 inch) square tin with non stick baking parchment.
3. Sift the flour and cocoa powder into a mixing bowl and stir in the sugar
4. Mix the margarine with the mashed bananas, vanilla essence and lemon juice and 200 ml (7 fl oz) cold water.
5. Pour this mixture over the dry ingredients and mix well.
6. Pour the cake mixture into the prepared tin and bake for 25 minutes.
7. Allow to cool in the tin for 15 minutes and then carefully transfer the cake to a wire rack to cool completely.
8. Cut into 12 slices.
serving amount
mokes 12 slices.
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