Chocolate banana cake. Nuff said.
1hr | makes 1 | easy as
2 ripe bananas
1 tbsp milk
50g butter, softened
75g plain flour
1/2 tsp baking powder
1/2 tsp bicarb of soda
1 egg, free range of course
50g dark chocolate – chunks, chips, whatevs
Preheat the oven 160°C / Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients, except the chocolate, and beat with a wooden spoon until combined and smooth.
Stir in the chocolate chunks and spoon the mixture into the prepared loaf tin. Level the top.
Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
Who do we turn to for a no-nonsense recipe when we want to make a cake with our mushy ripe bananas and add chocolate to it? Mary Berry of course!
At BBC Good Food website.
Love the way the chocolate sinks to the bottom while in the oven, resulting in a lovely gooey chocolate layer through every slice. We stick a few chunks in the top of the cake when it’s been in the oven for about 5 mins, so it’s not all at the bottom.