Banana loaf is a perennial favourite of mine; I’ve never been a fan of overly-sugary, thickly frosted cakes, and the dense and nutty flavours of a banana cake pander to my tastes just perfectly. Plus, I love the wholesome feeling of using up otherwise inedible leftover food, especially at this time of year when bananas can go from lovely to hideous in such a short time! This recipe was originally given to me by a friend, I've just given it a few tweaks- and added chocolate!
- 260g of plain flour
- 100g of caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon table salt
- 4 large overripe bananas
- 60ml milk
- 1 large egg
- 1 teaspoon vanilla extract
- 100g frozen raspberries
- 30g dark chocolate, for drizzling
- First preheat your oven to 180C (160C fan) and line a 2lb loaf tin with loaf liner, or copious amounts of cake release spray (I’d personally go for a liner where possible!)
- In a large mixing bowl, put the flour, sugar, powders and salt, and stir to combine.
- In another bowl, mash your bananas and then beat in the egg and vanilla.
- Make a well in the center of your dry ingredients, and pour your banana-egg mix into this. Use a large spoon to gently combine all the ingredients- you want to use a folding motion to keep as much air in your mixture as possible, and don’t over mix or your cake will end up flat and sad!
- Pour your raspberries into your mixture and stir til evenly dispersed, then pour the cake mix into your loaf tin, and bake for 50 minutes- 1 hour, or until a skewer poked into the middle of the cake comes out clean (try to avoid hitting banana chunks here!)
- Rest your loaf on a rack until cool, then melt your chocolate in whatever manner you choose (microwave for me, as I’m terminally lazy!), and drizzle over the top of your cake. Wait til the chocolate is set to serve, or just dive in straight away! A bit of melted chocolate never hurt anyone
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