This cake, although not the most attractive of sweet foods, is my camping staple. As many of you probably already know, I spend a lot of my time working production at festivals, in the summer months I definitely spend more time sleeping on a roll mat than I do in my own bed.
Crew catering can get a little samey, and I find it helps boost morale to have a cake or two up your sleeve, especially when you're hiding out in a portacabin makeshift office in your raincoat, while tents are being blown across the site in some sort of semi-tornado conditions.
The combination of banana and chocolate give an energy hit, with the bread/cake density ensuring that you are as full as cake can make you and the whole thing is fairly easy to make... and to transport. No icing disasters here! Oh yes, and it's delicious.
This recipe doesn't come from any book, or at least none that I can remember. It's probably one of the first baking recipes I ever mastered (aged 15 or so) and it's a culmination of years of modifying and improvising with ingredients and quantities. It's also a great cake to make with kids, I used to make it a lot while working as an au-pair. There's loads of mashing, bashing and licking for kids to do, so feel free to get them involved.
100g-200g chocolate (this changes every time for me, sometimes I use what I've got, sometimes I throw everything I can find in. The photos in this post are of the bread made with 100g plain chocolate and 100g white chocolate)
1 cup of sugar (I'm sorry for the American measurements.)
1 egg, beaten
1/3 cup of melted butter
1 teaspoon vanilla essence
1 teaspoon baking soda
1 1/2 cups of plain flour
Preheat oven to GM4.
Mash the bananas in a bowl.
Mix the melted butter in with the bananas.
Mix in the sugar, egg and vanilla essence.
Sprinkle in the baking soda and add the flour, mix.
Break up the chocolate to desired chunk sizes, add to the mixture.
Line the centre of a 4x8" (or vaguely similar) loaf tin with a strip of baking paper (see photos for demonstration), this makes it easier to prise the cake from the tin when ready.
Grease the tin and pour in the cake batter.
Bake on the middle shelf of the oven for 1- 1/2 hours (depending on density). Check every 10 minutes or so after the first hour by inserting a knife/skewer into the centre of the cake. When the knife/skewer comes away clean with no batter sticking to it, the cake is ready.
Eat hot or cold! Delicious with ice cream and/or a cup of tea.