This cake is one of courage – heart and soul. The legends surrounding bananas all have one common theme – that somewhere, somehow, the banana plant came from a heart.
There is the legend of Corazon from the Philippines, who was killed by soldier invading the country. Corazon, who was full of heart, was caught helping families to escape by the invaders and was dragged away to their captain. The captain wanted to keep her as his bride but she refused and was killed, her body flung into the street. Corazon was buried by her parents and eventually, where she was buried, a plant grew. The plant bore a heart shaped fruit. The word ‘Banana’ is translated roughly as ‘her heart’.
Another legend surrounds Raya and the spirit world. Her spirit guide, Sag-in, confessed to falling in love with her and they married and had a child. Eventually, Sag-in had to return to the spirit world and as he did, he left a bleeding heart on the ground. The banana plant grew from the bleeding heart and Raya watched it night and day until it bore fruit. When she peeled one to eat it, she is said to have heard her husband telling her that his heart would be her food and the plant her shelter. “I will stand by you and watch you forever,” he told her.
Dark chocolate has always been known for it’s health benefits… and a little bit of what you fancy does you good, right? Not only does it contain plenty of antioxidents, cacoa seeds have been used by tribal people to counteract snake bites, disease and infection.
Chocolate’s magical properties often involve love and seduction. Remember the old Milk Tray advert?! Need I say more?! Interestingly, one of chocolate’s main ingredients is phenylethylamine or PEA for short. This is otherwise known as the ‘love chemical’.
Now, with all this love, heart and courage around, who’s up for some cake?
Inspired by the Banana Cake in ‘Eat Me!’ by Cookie Girl…
Banana and Deeply Dark Chocolate Cake (6″ cake)
125g butter (lightly salted)
125g caster sugar
125g self raising flour
2 tbsp natural yoghurt
1 capful of vanilla extract
1 ripe, mashed banana
100g dark chocolate chips/chopped chocolate
* Pre-heat the oven to 180 degrees C, grease and line a 6″ cake tin.
* Mash the banana in a bowl. Add the vanilla extract and yoghurt and mix well.
* Beat the butter and sugar until light and fluffy.
* Beat in the eggs, one by one, gradually. Beat well – the more air the better!
* Beat in the banana/yoghurt/vanilla mix.
* Fold in the flour.
* Fold in the chocolate.
* Pour the batter into the tin and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Fill the cake with freshly whipped cream and sliced bananas.