There’s a little part of me that get’s a touch of excitement when I come across overripe bananas. I guess it comes to knowing that something sweet is impending; be it planned or spontaneously created.
Kind of like this cake.
This recipe came about when I was gifted some rather sad looking bananas. Not gifted by some kind of growers association, but gifted by my colleague. I mean, could you imagine the Banana Growers Association sending out fruit that looks like it’s been unearthed from the Valley of Kings?
It’d never happen. Yet if it did, I’d put my hand up.
Banana cake or muffins are the most obvious choices. Perhaps even a less sweet banana bread. I needed to do something different. Something very different.
A flourless cake that didn’t rely on wheat for substance. Almond meal came to mind first … and then carrots. Oh look, I found some Dutch cocoa.
Could it work?
Well, it kinda did. What came out of my oven is this banana, almond, carrot and chocolate cake that has a texture crossed with a banana-flavoured brownie and a chocolate mud cake.
And to extend the carrot content, I’ve used the juice from a fresh carrot to form the icing. Not a thick icing, just a semi-runny sweetness for even more moisture.
You’ve got to love experimenting in the kitchen, right?