Chocolate banana loaf cake
Ingredients
- 75 g Plain flour
- 1/2 tsp Bicarbonate of soda
- 1 medium* Ripe banana
- 1/2 tsp Baking powder
- 50 g Unsalted butter (softened)
- 1 Egg
- 75 g Golden caster sugar
- 1/2 tso (optional) Vanilla paste or extract
- 1 tbsp Plain yogurt or milk
- 50 g Dark chocolate
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
A twist on a classic banana cake with a lovely dark chocolate hit. Very tasty, moist cake. Very easy to make.
Method
-
1
Preheat the oven to 160 degrees C.
-
2
Grease a small loaf tin with a little extra butter.
-
3
Line the base and sides of the tin with baking paper.
-
4
Mash the banana in a mixing bowl.
-
5
Add the butter, sugar, egg and vanilla to the bowl.
-
6
Sift in the flour, baking powder and bicarbonate of soda.
-
7
Beat well with an electric hand whisk until pale, smooth and creamy.
-
8
Finely chop the chocolate with a sharp knife.
-
9
Add the chopped chocolate to the cake mixture and stir in.
-
10
Spoon the mixture into the prepared tin.
-
11
Bake for 40 minutes, until a cocktail stick or skewer comes out clean (except for maybe a bit of melted chocolate).
-
12
Leave in the tin for 10-15 minutes.
-
13
Turn out onto a wire rack and leave to cool.
Chef's Tips
* About 100 g when peeled.
** 450g / 1lb loaf tin
Alternatively, use a standard muffin tin, either well greased or lined with paper cases, to make 6 muffins. Bake muffins for 25 minutes.
Double the quantity for a standard loaf tin and bake for about an hour.
A Mary Berry recipe (although I use yogurt instead of milk).
Comments (0)