KARIMAH’S WHEAT FREE CHOC BANANA CAKE

By Karimah Bint Dawoud, muslim chaplian & well being writer.

I like putting my twist on most things, my signature, except deen…in recipe writing that is a must, there is actually a copyright law that you have to change at least  3 things  and change the method if you are going to use someone else recipe. This was originally a Good Food magazine recipe but its so far removed from the originally which was not wheat free.

karimah’s wheat free choc & banana cake

Inspired my my old mate Nigel Slater, I like to whisk the  whites eggs separately and  the add the yolks, then add them in last, for extra fluffiness rather that sludgely add them in as you go….no thanks.

Most cake recipes use far too much sugar and as you know I am keen on health and well being so this one also I cut back on the sugar knowing that the over ripe banana would provide enough sweetness.

We actually made this cake for a Somali sister who’s coming over and ask us to make a cake but she said, ” No banana cake!” hmmmmm , well I had to many ripe bananas that it would be a sin to waste.

Seriously, I don’t  think she wont be bale to detect our potassium rich friends in this ocean of  chocolate.

INGREDIENTS
5 squares of dark chocolate
100g plain chocolate
125g butter
150g demerera sugar
3 eggs , beaten
100g rice flour
100 polenta
2 level tsp baking powder
25g cocoa powder not drinking chocolate
2 over ripe if possible bananas , peeled and mashed

50ml of milk
METHOD
Heat the oven to 180C/fan 160C/gas 4. loaf tin liner in 1 450g loaf tins.
Melt the chocolate together with the butter in a milk saucepan
when it melts add demerera sugar , add mashed bananas
Sift together the flour, baking powder and cocoa powder
and fold in chocolate butter mix using a large spoon. add milk.
separate eggs and beat whites till firm then add yolks fold into cake mixture with spatula to mixed well but not over done
pour into lines cake tine
Bake for about 45 minutes Gas mark 4 or until a skewer inserted in the middle comes out clean.
Cool on cooker top, rack or draining board, anywhere you won’t burn the surface, then wrap in baking parchment or foil.
Keep in fridge…enjoy with  berries and cream,….it’s not overly sweet but it is chocolatey

2 Comments Add yours

  1. Fathiya says:

    Thanks darling for the cake

    1. barak allah feek, the next one will be better inshallah xxx

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