Banana and Chocolate Chip Slice
This recipe is adapted from one given to me by Tony Carver, the chef who cooks for Norwich City Football Club players at their training ground in Colney. He says make sure that you use really ripe bananas.
|2 large, very ripe bananas, peeled and roughly chopped into ½ inch (1 cm) pieces|
|3 oz (75 g) dark chocolate chips, or 3 oz (75 g) dark chocolate, chopped small|
|9 oz (250 g) self-raising flour|
|5 oz (150 g) cold butter, cut into small cubes|
|5 oz (150 g) golden caster sugar|
|cocoa powder for dusting, if you like|
|For the topping:|
|9 oz (250 g) cream cheese|
|¾ oz (20 g) golden caster sugar|
|2 teaspoons pure vanilla extract|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a buttered Deliaonline Silverwood oblong 8 by 10 inches, 1½ inches deep (20cm by 26cm, 4cm deep) with a liner.
This recipe is taken from The Delia Collection: Baking
First of all, sift the flour into a large, roomy mixing bowl.
Then add the butter and rub it into the flour until the mixture resembles breadcrumbs (you can do this stage in a food processor, if you like).
Next, stir in the sugar, chopped bananas and the chocolate (don’t be alarmed, it will look like a crumble mix). Now press the mixture evenly into the greased and lined tin and bake it on the middle shelf of the pre-heated oven for 35-40 minutes or until it is firm to touch in the centre and lightly golden.
Leave the slice in the tin until it is cold. While the slice is cooling, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill until needed. To finish, remove the slice from the tin to a wire rack, spread the chilled topping over, dust lightly with cocoa powder, if you like, and cut it into 12 pieces.
Store in the fridge if the slice is not all eaten in one go.
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