Chocolate and Walnut Banana Cake with Honey Drizzle
Banana cake studded with dark chocolate chunks, cinnamon walnut streusel and thick local honey drizzle.
Ingredients
125ml (½ cup) vegetable oil
165g (¾ cup) brown sugar
2 eggs
2 cups mashed banana (from about 4 large very ripe bananas)
100g golden syrup
265g (1¾ cups) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Local honey, to drizzle
Chocolate-Walnut Crumble
100g dark chocolate, chopped
90g (1 cup) walnuts, roasted, roughly chopped
½ tsp cinnamon
55g (¼ cup) caster sugar
2 tbs vegetable oil
Preheat the oven to 160C. Grease a 20cm round cake pan with removable base and line the base with baking paper.
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl.
Using an electric mixer, beat the oil and sugar until well combined. Add the eggs, one at a time, and beat until well combined. Add the mashed banana and golden syrup and beat until well combined. Add the flour mixture and beat until just combined.
For the chocolate walnut crumble, put the walnuts, chocolate, cinnamon, caster sugar and oil in a bowl and stir to combine.
Pour half the batter into the lined pan. Scatter over one-quarter of the chocolate-walnut crumble, then pour over the remaining batter. Scatter with the remaining crumble. Bake for 60-65 mins or until a skewer inserted into the centre comes out clean. Remove from the oven and cool completely on a wire rack.
Remove from the pan and transfer to a platter. Drizzle with the honey to serve.