![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Lr0i1lJr2kuciQtuWNxUPT5q1WSiwX15SjM3IBJKv7K_7PZRQO9YgiSTKTPGTxpEa-5mz-8BZ58tkdTIcMqtjqWGO0YMi5EF6fAUpxasvR7SzkK6KWlMgHHTXCNB6zvjr_JA4kII4uvb/s320/EDsc00545.jpg)
The only change I made was to leave out the rum and use maple syrup instead (which probably added a little too much sweetness). I also found it was cooked a lot earlier than the recipe said - 70 minutes instead of 90.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYQ60ySdsOxoC05LEfxmET2AWze5uz8_6JDFHycKmkB48UuGucKFTDJ3FQWTz6FJ2YJMFAnvbjIaYsJW-_lCGUAP2r15hvh_iznXXRN9psLAg06PjeUhHh2UCIyaAPx84wKUHh6BWDcbt/s320/E05082008275.jpg)
Wow. Seriously. This cake is moist and packed with flavour. The banana and chocolate are complemented by a hum of lemon and nutmeg in the background. Perfect to enjoy with a cup of tea (which is exactly what i'm doing as I type!) I can see this becoming a regular.
Next week: Blueberry Sour Cream Icecream. The bowl from our icecream maker is in the freezer and ready to go!
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