Once Christmas was over, I still had quite a few bananas left in the fruit bowl so I thought I’d make use of them and bake this good old-fashioned cake with a chocolate twist, because although Christmas might be over, I still needed to sneak a bit of chocolate in the recipe some how. This lovely, moist loaf, a sort of cross between banana bread and a drizzle cake, is so easy to bake, perfect for using up over-ripe bananas and can be served straight after baking or frozen. You can literally mix everything in one bowl and there are very few ingredients needed, which sounds like my kinda recipe. It was my first time making this fruity banana bread myself and it’s already a winner for me, and is a kinda healthy snack too. What’s not to love!
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 1 loaf
- 140g butter, softened (plus extra to grease the tin)
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1tsp baking powder
- 2 bananas, mashed
- 50g chocolate of choice
- Heat the oven to 180C/160C fan/gas mark 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment/grease proof paper.
- Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
- Fold in the remaining flour, baking powder and bananas.
- Pour the mixture into the tin and bake for around 30 mins until a skewer/fork comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.
- Melt the chocolate in a bowl and gently spread on top to decorate.
If you fancy doing a bit of baking this weekend and have a go at making it, make sure to let me know!
*this recipe is from BBCGoodFood.com