OK, this is a winner. I don’t wanna brag but it took me a lot of (off the record) epic failures to get there. I got “way too dry” results, not chocolaty enough results, too sweet results, too banany results… until… I got to THIS recipe and I honestly think it cannot get any better. I didn’t come up with a better name than Choc + banana + nut moelleux.
It’s a great balance between chocolate and banana, softness and crunchiness. I love it warm, just like that or with a vanilla crème anglaise (light custard) or ice-cream.
I have to say is: try it. It’s super simple and best of all, it uses the awfully ripe bananas abandoned on your bench top.
So here is my recipe of Choc + banana + nut moelleux.
Oh and I forgot the best part (it must be the silly season) moelleux in French means moist but also cushiony if you see what I mean. This cake is incredibly moist. No more banana and choc loaves which dry your throat so badly you can’t talk anymore…
- 200g cooking dark chocolate
- 130g butter (plus a bit extra for mould)
- 3 eggs
- 110g sugar
- 75g flour
- 2 bananas (better when they're extra ripe)
- ¾ cup to 1 cup walnuts
- Pre-heat oven at 180°C.
- Melt chocolate and butter in the microwave.
- Mix eggs and sugar (don't overdo it).
- Pour the chocolate (not too hot) over the egg + sugar mix while whisking.
- Add flour in one go. Whisk well.
- Cut the banana in 1 cm slices or chunks if very ripe ;)
- Tip banana and nuts in the mix and stir gently but well.
- Butter mould.
- Tip dough in mould.
- Bake for 20 mins. It needs to remain moist in the middle, don't over-cook.