I'm usually not great at baking because it requires waaay too much precision. I have this aversion for following recipe instructions... I'm always just like "Oh you need a measuring cup? FANCY. I'll just say 1 cup = 2 handfuls" aaand then I can't help but add in whatever is lying around my kitchen at the moment. So please bear with my very non-scientific measurement units.

I came up with this recipe while were getting ready for a trip to Mexico. I needed to use up a bunch of over ripe bananas before leaving so I thought I'd just sneak them into a chocolate birthday cake (because banana bread doesn't really say "Happy Birthday" quite as well as a chocolate cake, right?). Turns out that this is a perfect combo because the banana base makes for a rich, moist fudge-like texture without being overly heavy since it allows to cut back on the butter. Since our trip was on my mind I was reminded of Mexican hot chocolate recipes I'd seen that call for spices like cinnamon, nutmeg and cayenne pepper so I added them in on a whim and the result is pretty much to die for.

Preheat oven to 180C/350F

Mash bananas in a bowl, beat in eggs and sugar. Progressively add in flour and baking soda. Melt chocolate and butter together, mix in with other ingredients. Add cinnamon and nutmeg and mix well.

Taste.

Taste again to make extra sure.

Add in cayenne pepper progressively to taste.

Taste again.

Add optional crushed cashews. Pour into buttered cake mold and cook for 20 min or until a knife inserted comes out clean

Chocolate glaze:

Melt and mix together all ingredients. Pour over cake once cooled, sprinkle with a pinch of cayenne pepper and a few cashews if desired.

Have you tried this recipe? Let us know what you think below!