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Lindt Chocolate And Banana Cake

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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There are many banana cake recipes around, so to make this slightly different, I have added a 100g block of 70% Lindt chocolate slivers to the mixture, and another block in the icing.

I mostly use Lindt in cooking, as I find the expensive chocolate tastes far better in the finished product.

I used a square cake tin for this, but a round one will do also. I find it easier to take square or oblong pieces when I need to take cake to a function, which is why I cooked this cake.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 10 servings

160ml milk
2 tsp lemon juice
150g butter, softened
220g coconut sugar
2 eggs
2 cups self raising flour
½ tsp bicarbonate of soda
1 cup mashed bananas (about 2 large ones)
100g 70% Lindt chocolate

100g Lindt 70% Chocolate
60g icing sugar
55g sour cream

Either grate the chocolate, or cut it into very small pieces.


Preheat the oven to 150°C fan forced or 170°C, and line a 22 cm round or similar square pan with baking paper.

Combine the milk and lemon juice in a small jug, and stand for 10 minutes while you make the batter.

Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs gradually until just combined.

Stir in the sifted flour and bicarb of soda with a spoon, add the banana, and milk mixture.

Add the grated chocolate


Spread the mixture into the pan.


Bake for about 1 hour, or possibly slightly more if not set.


For the icing, melt the chocolate using your preferred method - I did it in the microwave. Gradually stir in the icing sugar and then the sour cream.


When the cake is cooked, spread the icing over it.


Slice and serve with tea or coffee.


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