This Chocolate, Banana and Cardamom Brownie Traybake is the best way to use up over-ripe bananas.
175g (6oz) butter
175g (6oz) plain chocolate
300g (10.5oz) light soft brown sugar
6-8 cardamon pods, seeds removed and crushed
100g (3.5oz) walnuts, chopped
2 ripe bananas, mashed
3 eggs, beaten
100g (3.5oz) self raising flour
15g (1/2oz) cocoa powder
Sieved icing sugar
1. Place the butter and chocolate into a basin and place on a chef's pad on the Simmering Plate lid, (or use the Warming Plate on a 4 oven AGA) to melt.
2. Add the sugar, cardamom, walnuts and bananas and beat well. Then beat in the eggs. Fold in the flour and cocoa powder and pour into an AGA half size roasting tin, lined with Bake-O-Glide.
2 oven AGA slide the tin onto the lowest set of runners down in the Roasting Oven with the cold plain shelf above, on the second set of runners down. Cook for 30-35 minutes until just firm.
3 and 4 oven AGA slide the tin into the centre of the Baking Oven and cook for 30-40 minutes or until just firm.
Rayburn bake at 180°F (35°F), Gas Mark 4 for 30-35 minutes in the Main Oven.
Conventional cooking bake at 180°F (350°F), fan oven 160°C, Gas Mark 4 for 30-35 minutes.
4. Remove from the oven, put to cool and cut into squares and sprinkle with sieved icing sugar.