This is one of my husband’s favourite cakes. He always insists on dark chocolate but the recipe can be quite flexible with either dark, milk or white chocolate all working well, or remove the chocolate completely for a plain banana loaf. If you can resist this loaf warm from the oven then you are a stronger person than me!
It is the perfect way to use up over-ripe bananas. The riper the banana, the stronger the flavour in the cake. If you have too many ripe bananas, you can save them for another day by freezing them. Just pop into a freezer bag and they will keep for several months.
BANANA AND CHOCOLATE LOAF
adapted from ‘Banana Loaf’ by Mary Berry
- 100g unsalted butter
- 175g golden caster sugar
- 2 large eggs
- ½ tsp vanilla extract
- 2 tbsp milk
- 2 bananas (the riper the better)
- 225g self-raising flour
- 1 tsp baking powder
- 50-100g chocolate (I’ve used 50g dark chocolate but also works well with milk or white)
1. Preheat the oven to 160°C fan/180°C. Grease and line a 2 lb loaf tin.
2. Cream the butter and sugar together until light and fluffy. This will take a few minutes if using an electric mixer, and quite a bit longer if beating by hand. Add the eggs, 1 at a time, and beat after each addition. I like to add a little of the flour with the eggs to prevent the mixture from curdling.
3. Mash the bananas and add to the cake mixture along with the vanilla extract and the milk. Mix until well combined.
4. Sieve in the flour and baking powder and fold gently to combine with a spatula or metal spoon. Add the chopped chocolate and fold gently to distribute evenly throughout the mixture.
5. Pour the cake mixture into the prepared tin and bake in the preheated oven for about 1 hour. The cake should be well risen, golden and a skewer should come out clean.
6. Leave to cool in the tin for 5 minutes. Remove the loaf from the tin, peel off the baking paper and leave to cool on a wire rack.