Chocolate, Banana and Cardamom Brownie Traybake

This Chocolate, Banana and Cardamom Brownie Traybake is the best way to use up over-ripe bananas.

Chocolate, Banana and Cardamom Brownie Traybake


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

For decoration:

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 warming plate 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.

3. Slide the tin into the centre of the baking oven and cook for 30-40 minutes or until just firm. If your AGA does not have a baking oven, 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, and cook for 30-35 minutes.

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.