Chocolate-banana-poppy seed cake

When in doubt, make a chocolate cake

By the time you read this, I will be on a train, making my way to Bombay, just in time to catch the Norah Jones gig. But what does that have to do with this slightly curious sounding cake? DSC_0005Let me tell you. Bombay, amongst other things, is home to my two pet brat cousin brothers. Always hungry for dessert, they can pack in illegal amounts of sugar and cocoa, when nobody is looking. Chocaholics Anonymous, in other words. So of course I decided to make their weekend a little special by taking along a cake.

It didn’t take very long to decide it was going to be a chocolate cake. Because, duh, that’s what they’d expect. But I decided to throw in some bananas I had to finish before I left, and that’s when I remembered this recipe I had bookmarked a while ago.

I quickly tossed the honey out, and decided to adapt the recipe to include cocoa and chocolate chunks. The poppy seeds in this one totally got me, and I was basically hung up on finding an excuse to try it.

I’m super glad I did, because the poppy seeds are nutty, aromatic and add a mild crunch to the cake, off set perfectly by the gooey bits of molten chocolate thanks to my rather unevenly chopped chunks of cooking chocolate that I also piled in.DSC_0024I don’t have step by step pictures for this one, because I didn’t intend to blog it. But it just smelled so good, was so soft and springy to touch, and de-tinned like a dream, I thought it would be a shame not to share this. If you like chocolate and bananas, you should wait no longer before you make this. The poppy seeds are just the icing, you know, on the cake.

What I used
8″ square tin
3/4 cup all-purpose flour
1/4 cup cocoa
Less than 1/2 cup granulated sugar (because the mashed bananas and choco chunks add a fair bit of sweetness)
1/2 teaspoon baking soda
Mashed banana (approx 1/2 cup — I used 2 medium Elaichi bananas)
1/2 of 1/3 cup vegetable oil
1/2 cup buttermilk (milk + vinegar)
1 egg
2 tablespoons poppy seeds
Chocolate chunks as your heart desires

How I made it

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  1. I first preheated my oven to 170 degrees C for 20 minutes, greased the cake tin and set it aside
  2. In a largish mixing bowl, I measured out and mixed up the flour, sugar, baking soda and cocoa.
  3. In a separate bowl, I mashed the sliced bananas with a fork, broke the egg into it and beat them together.
  4. Into the egg+banana bowl I added in the vegetable oil and buttermilk and whisked it all together into one gloopy mess
  5. Then I tipped the gloopy mess into the dry ingredients and mixed until it came together into a batter like consistency
  6. I then added in the poppy seeds, chocolate chunks and mixed until just combined
  7. Stuck it into the oven to bake for 25 minutes, until the toothpick came out clean
  8. I then took it out, cooled it completely, sliced it into pieces and packed it away to take to Bombay for my brats

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15 thoughts on “Chocolate-banana-poppy seed cake

  1. Hey Revati!

    Love your blog! I belong to the clan of the silent admirers of your blog :D You have inspired me so much so that I have baked my first cake! This recipe just called out to me! But I slightly modified it, as I couldn’t find bananas, I substitution it with dates and added some elaichi. I got rave reviews at home! :D

    Thank you! Thank you! Thank you!

  2. Pingback: When you are a self-proclaimed foodie | hAAthi

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  4. It is so yummy!! Thank you for sharing this recipe. So simple, and heavenly :)
    Mine did not turn out shiney (a little more oil might have helped – I must have measured out wrong, I don’t have a measuring cup :P), it is so delicious. No poppy seeds at home, so, used chia and sesame seeds instead.

    • Oh that sounds interesting :) glad it worked for you. Maybe I should try it too.
      And if you enjoy baking, you should buy yourself a set of measuring cups. It made a huge difference to my baking as Im sure it will to yours too!

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