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

Recipe by V.DaleCourse: RecipesCuisine: cake, sweet treatDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

433

kcal
Total time

40

minutes

A 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).