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 warming plate to melt.
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.