Mmmm BANANAS! A good banana loaf cake on a Sunday afternoon, or any afternoon is an absolute must if you’re looking for the ultimate comforting treat! A soft and moist texture coupled with sweet banana, chocolate chips and crunchy banana chips – so delicious I’m daydreaming about it right now 😍
Chocolate and banana is such a great combo, a sweet combination of flavours that is sure to delight anyone. Although the banana is definitely the star of the show the addition of chocolate adds something a little extra and enhances the cake to a new level of deliciousness ❤️ With every bite you get the scrummy flavour of banana and then a hint of chocolate – a humble classic jazzed up with chocolately goodness so no one can resist!
The recipe asks for extra ripe bananas, the ones that are pretty much black and hide at the back of the cupboard until baking day. They have a great intense flavour of banana and are perfect for baking cakes like this, it’s a strong flavour banana, and that is why I love it!
If you feel like baking a delicious banana and chocolate loaf cake but don’t have any ripe bananas, don’t worry! I sometimes find extra ripened bananas being sold in supermarkets for about 20p for a whole bunch! A bargain really especially as they’re perfect for what you want 🙂 Another tip comes from Edd Kimber – he suggests placing the bananas in the freezer until black, taking them out to defrost and ta-da perfectly ripe bananas 😀
Now to the recipe…
170g unsalted butter
170g caster sugar
100g self raising flour
70g wholemeal self raising flour
2 large eggs
2 ripe bananas, mashed
50g chocolate chips
1tsp vanilla extract
1tsp baking powder
1/2tsp mixed spice
2tbsp golden syrup
1 handful of banana chips
Preheat the oven to 180C and line a 2lb loaf tin.
1 – Cream the butter and sugar together until fluffy and creamy.
2 – Add in the eggs, mashed banana, baking powder, vanilla, mixed spice and wholemeal flour.
3 – Fold in the self raising flour and chocolate chips until just combined.
4 – Pour into the prepared loaf tin and bake for 25 – 30 minutes or until golden and when a skewer is inserted it comes out clean.
5 – Heat the golden syrup until runny. As soon as the loaf cake comes out the oven coat the top with the syrup and lay out the banana chips on top.
6 – Allow to cool a little before transferring to a wire rack to cool completely.
Happy Baking Y’all!
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