Recipe – Chocolate & Banana Loaf Cake

You’ll see we love a banana loaf here, but still having a huge stash of Easter chocolate available made we wonder about doing a chocolate version. So here it is! Super yummy and very simple to do. You can substitute the home-made banana chips for shop-bought dried bananas.

You will need:

  • 175g caster sugar
  • 175g self raising flour
  • 1 teaspoon bicarb of soda
  • 4 tablespoons cocoa powder
  • 100g chocolate chips (or broken up Easter egg!)
  • 2 very ripe bananas and 1 fresh banana
  • 3 eggs
  • 100ml milk
  • 100ml sunflower oil
  • 100g chocolate bar
  • 25g butter

Grease a 2lb loaf tin and line with baking paper, leaving around an inch sticking out the top. Pre-heat the oven to 140 degrees.

Slice the fresh banana very thin and place the slices on baking paper on a baking tray, put in the oven for an hour (you can bake the cake in the same oven during the same time).

Put the sugar, flour, bicarb, chocolate pieces and cocoa into a large bowl, giving it a good mix.

Separate two of the eggs into yolks and whites. In another bowl, mash the ripe bananas and stir in the last egg plus the two separated yolks. Then add the oil and milk. It will smell a bit funny but don’t worry!

Whisk the egg whites until stiff. Then add the banana mixture into the dry mix bowl, combining well, followed by the egg whites, folding slowly to retain as much air as possible. Place the whole mix in the loaf tin and pop in the oven.

Bake for around an hour and ten minutes, until a skewer comes out clean. Turn out onto a wire rack to cool – keeping the baking paper on the loaf.

When the banana chips have been in the oven for an hour, bring them out and rest on the baking tray until cool and dry. Carefully peel them away from the paper and leave to one side.

Once the loaf is cool, break up the chocolate bar into a glass bowl over a gently simmering pan of water. Make sure the water doesn’t touch the bowl. Add the butter to the bowl and stir until it’s all melted. Straight away, pour over the loaf, and use the back of a spoon to level out.

Leave to set a little and press in as many banana chips as you’d like. Place the loaf in the fridge for ten minutes so the chocolate sets properly.

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