This month’s recipe is nice and easy and lovely and cosy. I am 100 per cent about the cosy right now. It may bring back early lockdown memories – remember when everyone seemed to be making banana bread? But this banana and chocolate cake is so simple to make and so delicious. As autumn draws in it’s perfect to enjoy in your snuggliest jumper with a hot cup of tea.
I personally tend to leave my chocolate in big chunks – I think it works beautifully with the slightly
squidgy texture of all the banana. This cake is also a great one to make with children, the recipe is quite forgiving and they can get stuck in helping break up the banana and chocolate! Heather
Ingredients
- 115g / 4oz butter
- 115g / 4oz soft brown sugar
- 1tsp vanilla extract
- 1 egg
- 3 bananas
- 200g / 7oz of chocolate
- 170g / 6oz self raising flour
- 60ml milk
Method
- Preheat the oven to gas 5/160º fan and line a 20cm x 20cm (8” x 8”) tin.
- Beat together the butter and sugar well. Add the egg and vanilla and beat again.
- Add in the banana by breaking it into smallish pieces using your fingers and stir in.
- Add the flour and milk and mix gently.
- Finally, add the chocolate once you have broken it into pieces – the chunkier the better!
- Spoon the mix into the prepared tin and bake for about 25-30 mins (check after 20 mins) until it’s golden on top and it springs back to the touch in the middle.
- Leave to cool in the tin.
Notes:
- The large pieces of banana and chocolate will mean that a skewer probably won’t come out clean when it is fully cooked. It will be quite a dense bake but you are looking for the cake not to ‘wobble’ if you gently shake the tin.
- You can finish this cake with a drizzle of melted chocolate on top if you wish.
- You can also make this cake in a 2lb loaf tin. I would recommend lowering the oven temperature to gas 4/140º fan and baking for 45+ minutes to make sure its cooked properly all the way through.
