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.)

[lt_recipe name=”Chocolate Banana Cake” servings=”8″ prep_time=”10M” cook_time=”30M” total_time=”40M” difficulty=”Easy” print=”yes” summary=”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).” image=”” ingredients=”6oz self raising  flour;2oz cocoa;8oz soft spread;6oz dark brown soft sugar;4 eggs;2 over ripe bananas” ]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.;[/lt_recipe]