I think it's testament to how much choc Miss Six actually received at Easter time! I must admit though, since it's hard to buy nut free chocolate for her at other times of the year, we all tend to go overboard a bit.
So anyhow, I suggested to Miss Six that we could add some of her chocolate to some nice lunchbox treats which would mean that not only would she get to eat chocolate at school (not something I normally let her do) but that we'd be able to get through a bit more of that stash. She whole heartedly agreed and was even generous enough to say that she didn't mind sharing one or two treats with me because "the baby might like to try some of my choc too." Awww, caring and sharing!
So I turned to my most favourite banana cake recipe which I just love to make into cupcakes. If you are short of time and want something yumalicious that you can make in an instant for lunchboxes or afternoon teas or special treats - this is definately it! I found the recipe a while ago here and it's been one of my most used recipes ever since. I can imagine it would even make a pretty nice birthday cake with some chocolate or cream cheese icing. You can also go mad with toppings such as choc chips, cinnamon or coffee sugar (you know the large granulated stuff?) And it's so very easy with hardly any washing up - I wish every cake recipe was like this one!
Quick and Easy Banana Cake
3/4 cup sugar
1 tspn vanilla essence (I use extract, it's nicer! Yes, I am an essence snob)
2 ripe bananas, mashed (older bananas taste better)
1 1/2 cups of self raising flour
1/4 cup milk
As much as you like of broken choc pieces or choc chips if you want these through the cake. We used broken pieces of two large bunnies for the cake mixture and a smaller one for the tops.
1. Melt butter, sugar and essence (extract!) in a medium sized saucepan.
2. Remove from heat
3. Add mashed bananas and stir through until blended
4. Add egg and mix in well. Stir in flour, add milk and mix in lightly.
5. Stir through your choc if you are using it.
6. Spoon into patty papers or pour into non-stick cake tin
7.. Bake at 170 deg celcius for approx 40 minutes (or about 15-20 minutes for muffins/cupcakes and 6 minutes for mini muffins or fairy cakes)
And with a sprinkle of icing sugar and a hot cup of tea, here was
Miss Six rated them as "Extra-extra-yum!" and from the amount of kicking I was receiving before I ate to the complete stillness afterwards, I can only assume the baby did too.