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I'm always looking to try something new and when I saw this recipe in Bill Granger's new cookbook "Feed Me Now ", I thought great something new and interesting to try, especially with the crunchy topping. However, I must confess when I saw the picture in bill's book and the recipe, I thought there's no way if I bake this, it's going to have that lovely brown colour. So flicking through another one of my 100 foodie magazines, I saw a banana and chocolate cake and thought "Aha ! that's the way to get that colour". However, on this occasion, I thought "I won't look at that recipe, I'll just modify Bill's, so that it looks like what I want it to look like – a bit fussy, but food has to look and taste good too. So, let's dive into this cake recipe, which I call "Banana and Chocolate Cake With a Crunchy Almond Topping".
First up, crush 30g blanched almonds in a mortar with a pestle if you have one, and then mix it with about 45g of soft brown sugar and set aside.
Next up, mix 200ml sour cream with 1 teaspoon of bicarbonate soda and set aside for about 5 minutes. During this time, sift 200g of plain flour, 25g unrefined cocoa powder, 1 teaspoon each of baking powder and ground cinnamon into a bowl and set aside. Then mash two very ripe bananas. After this, mix in 100g of melted unsalted butter, 200g of caster sugar, 2 large organic eggs into the sour cream mixture, followed by the dry ingredients. Mix it well until there are no streaks and then fold in the mashed bananas and 1 teaspoon of vanilla extract. Pour the mixture into a 10 by 5 inch loaf tin and then sprinkle the almond sugar mixture on top – it should sit on top and not sink to the bottom. Bake for about 45 minutes, until a cake tester comes out cleanish – cool in the tin for about 15 minutes and then on a wire rack. If you want to eat this hot, serve it after about 15 minutes cooling time with some vanilla ice cream.

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I just love this picture above and I even gave it a name "Escaping Almond Crunch…" The creme de la creme (my wife's words) of this recipe was definitely the crunchy almond topping. It was something I'd never thought of before but it gave the whole cake a different concept. My added touch of cocoa powder to give it that chocolate feeling also went down well with friends and colleagues and really compliments a cup of good coffee.

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So, if you're up for it and have some very ripe bananas and of course some sour cream in the fridge, try this out, yum, yum.

Inspired by a recipe in Feed Me Now by Bill Granger