Chocolate, Banana and Cardamom Brownie Traybake


  • 175g (6 oz) butter
  • 175g (6 oz) plain chocolate
  • 300g (10 1/2 oz) light soft brown sugar
  • 6-8 cardamom pods, seeds removed and crushed
  • 100g (3 1/2 oz) walnuts, chopped
  • 2 ripe bananas, mashed
  • 3 eggs, beaten
  • 100g (3 1/2 oz) self raising flour
  • 15g (1/2 oz) cocoa powder
  • Sieved icing sugar


Place the butter and chocolate into a basin and place on a chef's pad on the Hot Plate lid,  to melt. 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.

Remove from the oven, put to cool and cut into squares and sprinkle with sieved icing sugar.

Rayburn cooking: Bake at 180°F (350°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.