Tuesday, 21 May 2013
White chocolate and banana mudcakes
This is a great recipe to throw together for a tea time treat or for the school pick up when you have hungry kids. There are some naughty ingredients but the bananas add some good stuff! I often make a full batch and then freeze half so that I have a batch ready and waiting to just bake once it has defrosted (though to be fair it doesn't really take long to make this from scratch).
250 g stork
250 g white chocolate
150 ml hot water
1 cup caster sugar
1¾ cups plain flour
1 cup self-raising flour
1 teaspoon vanilla essence
4 mashed bananas
Preheat oven to 150°C. Melt chocolate and stork in microwave for 1-2 minutes. Add water and sugar, stir and put in microwave until sugar has dissolved (this may not be necessary since the chocolate and butter mix will already by hot). Set aside to cool.
Mash bananas, eggs and vanilla together in a separate bowl. When chocolate mix has cooled add sifted flours to the chocolate mixture. Add the egg and banana and mix well.
Either line and grease the base and sides of a cake tin. Or line some muffin tins with cases (this should make about 12 large muffins and about 6 small cupcakes or around 20 normal cupcakes).
Pour into prepared tin and cook for approximately 45 minutes to 1 hour, depending on size of tin. Or into the muffin cases and cook between 15-25 minutes depending on the size. Check about 3/4 of the way through cooking to see how it is doing.
Lovely plain or ice with white chocolate icing or cream cheese icing.