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Passport & Plate - Mums Peruvian Banana cake

Ingredients
2 Tbs butter
3/4 cup of raw sugar
1 cup over ripe mashed banana
1 large cup of self raising flour
3 Tbs milk
1 tsp of bi carb soda
1 egg
100g of roughly chopped 70% chocolate

 

How to prepare this recipe
Pre heat oven to 200 degrees celcius.
With hand mixer Cream butter and sugar until pale and fluffy. Beat in egg and banana and flour till compleatly mixed. In a small bowel dissolve soda and milk, stir till combined. Add milk mixture to rest of ingredients and stir with metal spoon. Add chopped chocolatr and again stir with metal spoon still incorporated. Place mixture into greased loaf shape tin and bake in oven for 30mins or until squewer comes out clean. Let rest in tin and then turn out onto cooling rack.

 

The story behind this recipe
This cake has made an appearance at mine and my brothers birthdays ever since I can remember. My mum would bake this cake for us in what ever shape number we were turning that year and then either top it with a plastic ballerina for me and a Lucky Luke action figure for my brother.
I was always under the impression that the original recipe came from my mum but it wasn't until I was submitting this that the truth actually came out!
Apparently my mum took this recipes from one of her employers, a young girl who use to bring in slices of the cake on a Friday night at work to share with everyone.
I am greatful for that girl as I don't think my birthdays would have ever been the same without this cake - my mum has even posted me this cake in the mail once so o didn't miss out!!
Although this cake is delicously moist and without fault I have however made a slight change to the recipe this past year.
I have recently moved to Arequipa, Peru where I am working with a friend, Javier who has just opened his own organic Peruvian bean to bar chocolate company. As it was his birthday the other month I of course pulled out the old and faithful Banana cake recipe - it was an instant hit with all his family and friends!
Javier asked me if I thought there would be a way of incorporation the organic chocolate we were making into the recipe as the current cake they sell at the store was quite dry. I said of course, when has banana and chocolate not been friends!?
So now after a few trials I have adapted mums banana cake to be a Peruvian chocolate banana cake that has deliciouse 70% dark chocolate that I hand make added to it. The cake is sold daily at the chocolate store as a dessert plus I also tale whole orders. It feels great to share a recipe to our customers that not only reminds me of my family and birthdays but also my home town which is Coffs Harbour - the city with the Big Banana!!