This moreish chocolate and banana loaf cake won’t sit around for long! This simple and easy recipe is perfect for getting the kids involved in baking this half term. Pick up your bananas from our Greengrocers.
Ready in: 1 hour 30 minutes
100ml sunflower oil
175g caster sugar
175g self-raising flour
1/2 tsp bicarbonate of soda
4 tbsp cocoa powder
100g chocolate (chips or chunks)
175g ripe banana
3 medium eggs
For the topping
100g milk chocolate
100ml soured cream
Dried banana chips, roughly chopped
1. Pre-heat the oven to 160C then grease and line a 2lb loaf tin with baking paper.
2. Mix together the sugar, flour, bicarbonate of soda, cocoa powder and chocolate in a large mixing bowl.
3. In a separate bowl, mash the banana. Separate two of the eggs and stir in one whole egg and 2 egg yolks into the banana. Next, mix in the oil and milk.
4. Beat the egg whites with an electric whisk until stiff.
5. Pour the banana mixture into the dry ingredients along with half the egg whites and stir well. Once combined, fold through the remaining egg whites.
6. Transfer the mixture into the tin and bake for 75 minutes or until a skewer comes out clean.
7. Once the cake is cooked, remove from the tin and leave to cool on a wire rack.
8. Finish by making the icing. Melt the chocolate and soured cream together over a pan of simmering water in a heatproof bowl. Once melted and combined, chill in the fridge until cooled. Swirl the icing over the cake and top with the banana chips.
For a scrumptious twist, make the icing but leave in a separate bowl until ready the eat. Cut a slice of the cooled cake and place under the grill until warmed through and slightly toasted. Spread the icing on top and sprinkle with banana chips before eating.