Sometimes a cake shouldn’t be for celebration but should be made just because you want it and need it. This kind of cake is perfect for that purpose as it’s a quick mix, and although you might have to wait 50 minutes for it in the oven, as soon as it comes out there’s none of this cooling or pesky icing to deal with. I ate this one warm, the crumb hadn’t yet set so the texture was soft and toffee like. However, if you are not greedy and petulant like me then you can leave this cake and then leave it some more. The treacle, bananas and use of oil rather than butter mean that this cake will happily mature over a few days, it’s texture improving as the loaf gathers itself together and dampens with age. Although if you can leave this cake without going back for another slice every hour on the hour then you’re a stronger character than me.
I made this cake in homage to the amazing chocolate banana rye bread that Nyborg’s have been doing lately. They have a market stall in Ally Pally and since I have been unable to attend Ally Pally farmers’ market recently (due to my treacherous defection to Falkland Road Market N8) I had to console myself by coming up with this recipe.
Now this isn’t a bread like the one Nyborg’s sell, since I’m not a bread baker by any stretch of the imagination, it’s more of a teatime loaf cake. A chewy, dense, malty, sticky teatime loaf cake which warms your insides and is totally moreish. Now that Autumn has muscled its way in I have been naturally turning to dark cakes with intensity. Black treacle and muscovado sugar are a natural fit with the robust rye crumb, as the bananas aid and abet the sticky licky loaf. I chose Lindt chocolate, which I wouldn’t normally bake with, to scatter throughout, as I love the large flat pieces of chocolate which gently melt in the oven but are kept in gooey pockets throughout the loaf.
This cake is definitely made for the kind of weather I’m seeing right now. This week, not only have I unarchived my winter coat but I’ve also been sticking the heating on left right and centre, basically as soon as my husband leaves the house as he’s under the impression that if it ain’t December, then we make do with jumpers. The bitter winds and cold rain have come and sucked all the life out of our morning and evening walks with the puppy. As encouragement to make it out in the soggy chilled air, I definitely need this kind of treat to welcome me back into my centrally heated house, with a good strong cup of builders on the side.
Dark Chocolate and Banana Rye Bread
3 ripe bananas, mashed
80ml Coconut oil
80g Black Treacle
80g Light Brown Muscovado Sugar
2 eggs, lightly beaten
½ teaspoon vanilla extract
185g Rye Flour
¼ teaspoon Salt
1 teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
60g Lindt Dark Chocolate pieces, kept in their squares
- Pre-heat the oven to 170°C and lightly grease and line a 9 inch loaf tin.
- In a large mixing bowl beat together the bananas, coconut oil, treacle, sugar, eggs and vanilla extract.
- In another mix sift together the rye flour, cocoa, salt, baking powder, cinnamon and nutmeg.
- Add the dry ingredients into the wet ingredients and mix until only just combine. Fold in the pieces of dark chocolate.
- Pour the cake batter into the loaf tin then bake in the oven for about 50 minutes.
- Remove from the oven and leave to cool for a few minutes before removing from the tin to finish cooling on a rack.