Nigella walks you through Chocolate Banana Cake
by Nigella Lawson in the New York Times
A little taste of what is involved in making this cake:
I sometimes think sour cream is the baker's secret weapon. A dollop in a batter or a cake mix seems to ensure a tender crumb and melting texture. That's why I feel first-time cake makers should start with this chocolate banana cake. It requires no "creaming," and no rigorous mixing.
Yes, you must mash the bananas, and they must be very ripe, but I always seem to have some blackening bananas in the kitchen and I am grateful to use them up.
The cake is made by melting and then mixing the ingredients in a saucepan before pouring them in a cake tin. For a gorgeous frosting, melt chopped chocolate, cream and a little corn syrup in a pan before pouring it over the cake.
Intrigued? Here's the recipe.