Want twist on a standard banana loaf cake? “This is a really good teatime cake, and is perfect for a picnic. The banana sweetens it nicely and helps to keep it moist, so it stays really fresh for 2 or 3 days, and, of course, it freezes.”
The following recipe makes 1 loaf, approximately 12 slices.
- 75 grams/2.65oz chocolate
- 110 grams/3.88oz butter (softened)
- 125 grams/4.41oz caster sugar
- 2 eggs
- 125 grams/4.41oz self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa
- 2 medium bananas (peeled and mashed)
- Preheat the oven to 180oC/350oF/gas 4.
- Line with parchment paper a 900g (2lb) loaf tin.
- Melt the chocolate in a low oven, microwave, or in a bowl set over a pan of barely simmering water. With a wooden spoon, cream the butter, add the sugar, and beat well; then add the eggs one by one, beating all the time.
- Add the sieved flour, baking powder and unsweetened cocoa, followed by the melted chocolate and the mashed bananas. Stir to bring together.
- Pour into the prepared loaf tin and place in the preheated oven. Cook for 50-55 minutes, or until a skewer inserted into the middle comes out clean.
- Cool in the tin for about 5 minutes before removing.
If you try this recipe out I hope you enjoy it as much as my family and myself did! Also feel free to leave a comment bellow if you have any requests!