My weekends are usually dedicated to extra cooking, not the usual lunch and dinner cooking of every day but the time to try more adventurous cooking or trying out new recipes found during the week that passed. Or cooking for friends which maybe is the best cooking after all… It is also the time when the whole family is gathered and even though it is really nice, I sometimes need to escape into the realm of cookery! And I am sure it will be like this even this weekend, the only plan I have is to post something for the Weekend Herb Blogging # 6 tomorrow and try out something new for us to eat. A nice prospect!

This is a cake that I made when I realized that the very ripe bananas lying in the fruit bowl would remain there until they disintegrated if I did not do something about it so a cake was done! Even Marco liked it strangely enough because usually he does not like fruit in cakes so I did not have to lie and pretend that the slightly different chocolate taste was due to the change of flour brand or something like that!


3 eggs
200 ml/0,85 cup unrefined sugar
2 ripe bananas
100 g/3,5 oz butter
300 ml/1,25 cup flour
4 tblsp cocoa powder
1 tsp baking powder

– Mix the eggs and the sugar while the butter melt.
– Add the mashed bananas and the butter and stir well.
– Now you add the flour, the cocoa powder and the baking powder and mix it really well.
– Pour it into a greased cake tin and bake it for 30 minutes in a preheated oven (175°C/350°F). Check with a tooth pick to be sure it is ready.

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