mocca banana raisin cake

FIL bought Princess a bunch of "pang jio" (a type of banana). As she was unable to finish eating them before they became overripe, I decided to use the overripe bananas to bake a cake.

In this case, I did not plan my recipe beforehand. Some of the ingredients (that is, banana, raisins, cocoa powder and coffee emulco) were added along the way in the preparation process and ta-da! I ended up with mocca banana raisin cake.

INGREDIENTS

2 medium sized overripe bananas

1 1/2 cups self-raising flour

1/4 cup cocoa powder

1/4 tsp salt

1 cup brown sugar

1/2 cup vegetable oil

1 tsp coffee emulco

1 cup water

1/2 cup raisins

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour an 8" round cake pan. Set aside.

3. Mash the bananas in a bowl. Set aside.

4. Sift the self-raising flour, cocoa powder and salt in a bowl. Set aside.

5. Mix the sugar, oil, coffee emulco and water in a mixing bowl using a hand whisk. Add the mashed bananas and raisins and mix well.

6. Fold in the flour mixture using a wooden spatula and stir until just blended.

7. Pour the batter into the prepared pan and bake for 35 minutes or until a skewer inserted in the middle of the cake comes out clean.