My favourite recipe: Banana and Chocolate Loaf

I’m back into baking in a big way at the moment.  We had a Birthday Party for my daughter last week which needed a chocolate muffin birthday cake, an ice-cream cake, cheesy nibbles, lots of cupcakes for decorating and this loaf.  I love this recipe because it’s incredibly tasty and moist, quick and easy (not even any creaming of butter and sugar required), and because I can kid myself it’s healthy enough to have a slice for breakfast.  It also works well even if you don’t have all the ingredients;  I’ve made with without eggs (just added another banana), without butter (added oil instead) and with plain flour (chuck in an extra tsp of baking powder).  Sometimes I add a tsp of vanilla, this time I added a tbsp of Starbuck’s caramel syrup just because it was on the worktop.  Either way, this cake always tastes delicious!

Banana and Chocolate Loaf

Ingredients – makes about 10 slices

400g ripe bananas (weighed with skin on – about 3 large bananas)

1 tbsp lemon juice

300g self-raising flour

1 tsp baking powder

125g caster sugar

125g melted butter

2 eggs, beaten

130g chocolate, chopped into large chunks.  Use any type of chocolate you like, I like milk best.  Chopped up Easter eggs always work particularly well.

Method:

Mash the bananas with the lemon juice.

Put the flour, baking powder and sugar in a large mixing bowl.

Add the mashed bananas, melted butter and eggs.  Mix well.

Add the chocolate chunks.

Spoon into a lined 1 kg loaf tin.  Give a bit of a shake to level the top.

Bake in the centre of a preheated oven, 160C / Gas Mark 3, for about an hour.  I start checking after 45 minutes.  The loaf should be well risen, the top golden and cracked.  When a skewer inserted into the centre comes out clean, then the loaf is done.

Leave to cool for 10 minutes, then turn out on a wire rack and peel the paper off.  Leave to cool completely.

Slice and serve with a nice cup of tea.  Eat.  Have another slice.  Go on, you know you want to.