Chocolate and Banana Cake




125g Unsalted Butter 

100g soft brown sugar

2 large eggs

250g plain flour

1 tsp vanilla essence 

2 tsp baking powder

4 ripe bananas

175g dark chocolate 




1. Preheat the oven to 180°C/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.

2. Cream the butter and sugar in a bowl with an electric hand mixer or by hand   Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again briefly. Sift the flour and baking powder into a bowl, then gradually add to the creamed butter and sugar and beat again until well combined. Beat in the mashed bananas and finally stir in the chocolate pieces.

3. Pour the mixture into the loaf tin and level it out with a spatula. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to cool.

4. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.




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