HOORAY, she says in monotone. I am finally past my first ever university deadline that actually meant something towards something important. You all know what I mean, first years, attend as many lectures as possible inebriated whilst you’ve still got that chance. I know, I’m acting as though it’s May and I’ve just handed in the last assignments of the year and I’ve just strolled through the Northern Line with a spring in my step because I don’t have to use it for at least another 4 months.
Cloud and gloom. That’s not at all the case. The sun might be shining but it’s accompanied by this bitter, evil chill of the night that is pretty much with us all day long and guess what? The year has only just begun…more deadlines to follow…more temperatures to drop.
You might not have guessed but my Miserable-omita (clearly just made that up) is actually quite low this time of year, maybe it has something to do with being born in December, winter baby galore I say. Second reason why I like NOW is because at last, the winter fruits are coming to play. This means the bananas are going to be extra mouldy and that’s bloody perfect for a loaf or a cake because that’s just what you want for a tasty banana bake!
Finally, time to introduce to you my very bananary, chunky chocolate mini cakes with a runny cream cheese glaze. They will seriously make you feel like you’re somewhere in the Caribbean lying on a hammock sized banana with a spliff in one hand, on looking a sea full of melted chocolate. Plus, this is a very flexible recipe – add as many bananas or as much chocolate as you darn well please. But please, keep the fats, eggs, and sugars the same, we don't want biscuits.
For the cakes:
3 small or 2 large eggs
125g unsalted butter
200g coarsely chopped dark chocolate (or as I like to call it - chocolatte's)
4 very ripe bananeeeeees
250g caster sugar - you can part with a bit of caster and throw in a little soft brown if you like, it really compliments the bananas!
250g plain flour
1 tsp vanilla extract
2 tsp baking powder
For the icing:
300g icing sugar
100g cream cheese at room temperature
Cold water (A tbsp and beyond, depending on what consistency you want)
Preheat the oven to 180C and grease - muffin trays.
Cream the butter and sugar together until very pale, light and fluffy.
Mix the eggs separately in a glass and slowly pour them into the butter - this will hopefully avoid curdling. Beat until well combined and almost...foamy. Set aside.
Get your bananas together in another bowl and either mash together with a fork or use a fancy hand blendy to get a lovely creamy consistency.
Add pureed (or not) bananas into eggs and combine.
Fold in the flour, making sure to scrape down the sides of the bowl.
Next fold in the vanilla until fully distributed.
Lastly, chuck in the chocolate and give a final fold!
Using an ice cream scoop plop the batter into each, they should be two thirds full.
Bake for 30 mini cakes and leave to cool on a wire rack.
To make the glaze, sift icing sugar and mix with cream cheese till nice and thick. Use as much water as necessary to thin the glaze to your desired consistency and then carefully pour over each cooled cake.