Chocolate Banana Loaf

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 The usual few bananas left going brown, but wanted a different loaf to make. This recipe comes from ´The Baker’s Daughter’ by Louise Johncox, a recipe book which also tells stories about the family bakery.

Preheat oven 180C/gas4. Grease and line a 900g loaf tin.

You need: 100g dark chocolate, 110g margarine, 125g caster sugar, 2 beaten eggs, 125g sr flour, 11/2tbspn cocoa, 1 level tspn baking powder and 2 medium bananas mashed, chocolate to melt for the top (opt)

Melt chocolate in microwave or in a bowl over a pan of simmering water,

Cream margarine and sugar. Add beaten eggs gradually.

Sift flour, cocoa and baking powder together and add to the mixture. Beat together with a wooden spoon.

Pour into the tin and bake for 40-50mins. Let cake cool in the tin for 10 mins then turn onto a wire rack.


I’ve melted milk chocolate and swirled it over the top. 

It’s a very moist cake and really delicious. 

Comments

Phil in the Kitchen said…
I've been avoiding banana breads and cakes for quite a while because so many people were making them during pandemic times and, it seems, very keen to share them with me. They were usually very nice, but it became too much of a good thing. I love banana and chocolate, though, so you might just tempt me back.
18/6/24 3:22 pm
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