I’m on a hunt for a good banana bread recipe. I’ve tried a couple of recipes and none are quite hitting the mark. This one is totally delicious straight out of the oven but it’s definitely more of a cake than a ‘bread’. It was wonderful for a little afternoon tea but the next day I found it too moist. You should be able to spread banana bread with butter!!
It’s based on a Nigel Slater recipe we changed because we didn’t have the right sugar and I couldn’t be bothered to grate the chocolate. I should add Lexie loved this cake – both making and eating it! She was great at mashing the bananas with a fork, cracking open the eggs and helping me break the chocolate (i.e. trying to eat as much of it as possible).
Banana and chocolate cake
- 250g plain flour
- 2 tsp baking powder
- 125g soft butter
- 235g brown sugar (we used demerara which is pretty crunchy but it was tasty!)
- 400g peeled weight of ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- loaf tin, 24 x 12 x 7, lined with baking paper
- 1 big bar of milk chocolate
Preheat the oven 180/gas 4. Cream together the sugar and butter. Beat the eggs and add the vanilla extract then add this to the sugar/butter mix.
On a plate mash the bananas with a fork so they are still a bit lumpy. Break the chocolate into large chunks and mix into the banana. Add all of this to the sugar/egg mixture.
Mix the flour and baking powder then slowly sift and fold this into the mixture. Pour the mixture into the baking tin and bake in the oven for about 50 mins. Use a knife or a strand of spaghetti to check it’s done by skewering the middle of the cake – it should come out clean. If it’s still gooey, cover with foil and bake for a few more mins.
Once it’s done let it cool for 15 mins then remove from the tin. Let it to cool a little longer then remove from the paper and serve in thick slices.