Happy February! It’s been extra cold, wet and windy this past weekend in London and this recipe was the perfect remedy! I love banana bread in its original form (is it called a bread to hide the fact that it is a deliciously buttery and perhaps not-so-healthy cake?) but adding chocolate makes this bake absolutely divine.
If we’re being honest, this is just a chocolate cake that’s super rich and kept moist and sweetened by the bananas. Again, like most loaf cakes, this is a simple recipe that gives an incredible result.
- 175 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 4 tbsp cocoa powder
- 125 g caster sugar
- 125 g unsalted butter, melted
- 3 medium ripe bananas
- 3 medium eggs
- 50 ml milk
- 100 g milk chocolate chips
- Preheat the oven to to 160°C / 140°C fan / 325°F.
- Line your loaf tin with parchment paper.
- Sift together the flour, baking powder, bicarb, cocoa powder and add in the caster sugar. Mix well.
- Mash the bananas to a lumpy pulp using a fork.
- Combine the mashed bananas with the melted butter and eggs.
- Gently whisk the wet mixture so that the ingredients are well-incorporated.
- Fold together the wet and dry mixtures. Add in the chocolate chips.
- Scrape the cake batter into the loaf tin.
- Bake for approx. 1 hour 15 minutes, or until a skewer comes out clean.
(Recipe adapted from bbcgoodfood.com)