I’m back into baking in a big way at the moment. We had a Birthday Party for my daughter last week which needed a chocolate muffin birthday cake, an ice-cream cake, cheesy nibbles, lots of cupcakes for decorating and this loaf. I love this recipe because it’s incredibly tasty and moist, quick and easy (not even any creaming of butter and sugar required), and because I can kid myself it’s healthy enough to have a slice for breakfast. It also works well even if you don’t have all the ingredients; I’ve made with without eggs (just added another banana), without butter (added oil instead) and with plain flour (chuck in an extra tsp of baking powder). Sometimes I add a tsp of vanilla, this time I added a tbsp of Starbuck’s caramel syrup just because it was on the worktop. Either way, this cake always tastes delicious!
Banana and Chocolate Loaf
Ingredients – makes about 10 slices
400g ripe bananas (weighed with skin on – about 3 large bananas)
1 tbsp lemon juice
300g self-raising flour
1 tsp baking powder
125g caster sugar
125g melted butter
2 eggs, beaten
130g chocolate, chopped into large chunks. Use any type of chocolate you like, I like milk best. Chopped up Easter eggs always work particularly well.
Method:
Mash the bananas with the lemon juice.
Put the flour, baking powder and sugar in a large mixing bowl.
Add the mashed bananas, melted butter and eggs. Mix well.
Add the chocolate chunks.
Spoon into a lined 1 kg loaf tin. Give a bit of a shake to level the top.
Bake in the centre of a preheated oven, 160C / Gas Mark 3, for about an hour. I start checking after 45 minutes. The loaf should be well risen, the top golden and cracked. When a skewer inserted into the centre comes out clean, then the loaf is done.
Leave to cool for 10 minutes, then turn out on a wire rack and peel the paper off. Leave to cool completely.
Slice and serve with a nice cup of tea. Eat. Have another slice. Go on, you know you want to.
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