I was lucky to have some excellent teachers when I was at school. Among the most inspirational, I remember those who taught music to me for more than their ability to get me through A-level aural and harmony examinations. After all, who could possibly forget being served a slice of perfect banana chocolate cake at the end of a particularly demanding class by Mrs Mayall?

It was no small wonder that we begged her for the recipe. I still have my original handwritten copy, the final lines scrawled hurriedly onto the paper as the bell for the start of the next class was sounding.

Beat in vanilla essence and leave frosting in cool place 3-10 mins til thick nuf for sprding.

You have to remember that I wrote those lines in the days before text messaging!

The recipe for the cake itself is so good that I have never (and neither did Mrs Mayall, at least on the day she brought her cake to our music lesson) felt it necessary to follow the instructions I so eagerly scribbled for the frosting.

I never imagined when I copied Mrs Mayall’s recipe twenty years ago that it would become one of my children’s favourite ways of using up those inevitable left-over bananas. Unlike many banana cakes, these slices are moist without being claggy and heavy. They are also deliciously chocolaty.

Which is also why I particularly wanted to share this recipe with you on the third anniversary of A Merrier World.

Happy Birthday, dear blog!

Banana Chocolate Cake (adapted from a recipe by Mrs Mayall)

6 1/2 oz/190 g plain flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
5 oz/150 g caster sugar
2 tbsp Golden syrup
2 eggs, size 3, beaten
1/4 pint/150 ml vegetable oil
14 pint/150 ml milk
2 bananas, mashed (5 oz)

Preheat the oven to 325 degrees F/170 degrees C.

Grease and base-line a shallow 8″ x 13″/20 x 33 cm baking tray.

Sift together the dry ingredients into a large mixing bowl. Add the remaining ingredients and beat for c. 2 minutes until well combined.

Pour into the prepared tray and bake in the centre of the oven for 30 to 35 minutes until springy to touch.