Sweet

Banana and Chocolate Chip Loaf

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I actually made this last week but I’ve had no chance to write about it until now! As I’m the only one in the house who eats bananas so I often find that I have one or two left over which are over-ripe for me. I found this recipe last year and have made it a few times since. Even though this has bananas in which my husband hates, he loves this cake! Must be the chocolate…

The recipe is one off the BBC Food website by Mary Berry and its basically a one bowl cake – stick everything in, mix it up and off you go! Almost anyway…

Ingredients

  • 1 ripe banana (peeled weight 100g/4oz)
  • 1 tbsp milk
  • 50g/2oz soft butter or baking spread
  • 75g/3oz plain flour
  • 75g/3oz caster sugar
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 free-range egg
  • 50g/2oz dark chocolate chips

To decorate

  • 50g/2oz dark chocolate

Preheat the oven 160C/325F/Gas 3 then grease and line a 450g/1lb loaf tin with non-stick baking parchment. I’m not actually sure what size mine is as I’ve had it so long!

Use a fork to mash the peeled banana in a mixing bowl then add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk or in a stand mixer until combined and smooth. After this the recipe says to stir in the chocolate chips and spoon the mixture into the prepared loaf tin but I find the chips all go to the bottom of the cake. So usually I mix  in half of the chocolate chips then when the mixtures in the cake tin, scatter the others over the top.

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Bake the loaf for 40-45 minutes or until well risen and shrinking away from the sides of the tin and golden-brown. You can always check with a skewer or knife that it comes out clean.

Put the cake to one side to cool for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.

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To decorate the cake, break the chocolate into small pieces and add to a heatproof bowl. Melt the chocolate in the bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir regularly, until its almost completely melted, then remove from the heat as the heat of the bowl will melt any leftover lumps. When its smooth and lump free spoon it into a piping bag and pipe zig-zags across the top of the loaf. Or as I did, poured it over the top and spread it evenly – the lazy way!

This is a lovely moist cake and definitely isn’t over-banana-rie, so easy to make too! It’s definitely a popular choice at home or work!

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