Chocolate and banana walnut crumble cake 

This is divine served barely warm as pudding with perhaps just a splash of pouring cream or best vanilla ice cream, or equally good cold with tea. For the best flavour, use well- ripened bananas. 

Serves 8-10 

• 175g light muscovado sugar 
• 175g unsalted butter 
• 175g good-quality dark chocolate 
• 2 small bananas, mashed 
• 2 large free-range eggs, beaten 
• 225g self-raising flour, sifted

FOR THE CRUMBLE 

• 75g light muscovado sugar 
• 75g walnut halves 
• 100g good-quality dark chocolate, broken into small pieces 

1 Preheat the oven to 170°C (150°C fan oven) gas mark 3. 

2 Melt the sugar, butter and chocolate together, then stir in the bananas. Next add the eggs, then gently fold in the flour and a pinch of salt. 

3 For the crumble, place all the ingredients in a food processor and pulse until they are broken up into a rough crumble. 

4 Turn half the banana mixture into a buttered, loose-bottomed 24cm cake tin. Top with about half the crumble, then cover with the remaining cake mixture. Finally, sprinkle over the remaining crumble. 

5 Bake for 40 minutes until just firm, then remove to a wire rack. After about 20 minutes, loosen the sides then allow to cool until barely warm if serving as pudding. 

Why Australian Walnuts are better:

  Free from Pesticides

  Free from chemical treatments

  100%  sold in the year of harvest

  They taste better

Australian Walnut Industry Association: Working to benefit both industry and consumers

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