This cake is a great way to use up the overripe bananas from the fruit bowl. It is a regular visitor to our cake tin. A very easy loaf cake to make which can be kept for up to a week in an airtight tin( if it lasts that long). The flavours can be changed to cinnamon and banana, walnut and banana, and many other unusual combinations. In my house I make it chocolate and banana as it makes the cake a sneaky way to get some banana into my childrens’ diet – as we all know how good bananas are for us. I use this recipe to make traybakes, loaf cakes and cupcakes with. Sometimes I ice it with melted chocolate to give the family a yummy treat.
Chocolate Banana Cake (As you can see this banana cake was made in a round tin.)
CHOCOLATE BANANA CAKE
Course: RecipesCuisine: cake, sweet treatDifficulty: Easy8
servings10
minutes30
minutes433
kcal40
minutesA great recipe to use up the overripe bananas that every kitchen has at sometime or another.
Ingredients
6oz self raising flour
2oz cocoa
8oz soft spread
6oz dark brown soft sugar
4 eggs
2 over ripe bananas
Directions
- Preheat the oven to Gas 4.
- Line a 2lb loaf tin with baking parchment.
- In a bowl, weigh out all the cake ingredients except for the bananas.
- Whisk together to form a smooth batter.
- Squish the bananas into the batter, leaving some lumps.
- Transfer to the tin.
- Bake for 20 – 30 minutes until well risen and springs back when touched.
- Allow to cool before removing from the tin.
- Decorate if required.
Notes
- Nutritionally, one slice contains 433 calories, 25.7g total fta (33% daily total fat), 47g total carbohydrate (17% daily total carbohydrate), 3.5g fibre (12% daily fibre) (based on a 2000 calorie diet).